Zucchini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 cups grated zucchini (grate on large holes on cheese grater)2 cups flour1 tsp baking soda1 tsp baking powder1 tsp cinnamon16 tsp olive oil16 tsp low fat greek or vanilla yogurt1/2 cup splenda or stevia1/2 cup white sugar3 large eggs
In separate bowl, mix flour, baking soda, baking powder salt and cinnamon. Stir to combine.
In another bowl, beat 3 eggs, oil, yogurt and sugar/splenda together. Add wet ingredients to dry ingredients, just mixing to combine. Fold in grated zucchini.
Place in muffin cups.
Bake at 350 degrees Fahrenheit for 20 to 25 mins or until top is springy.
Serving Size: 18 large or 24 smallish muffins
In another bowl, beat 3 eggs, oil, yogurt and sugar/splenda together. Add wet ingredients to dry ingredients, just mixing to combine. Fold in grated zucchini.
Place in muffin cups.
Bake at 350 degrees Fahrenheit for 20 to 25 mins or until top is springy.
Serving Size: 18 large or 24 smallish muffins
Nutritional Info Amount Per Serving
- Calories: 126.5
- Total Fat: 5.0 g
- Cholesterol: 31.0 mg
- Sodium: 149.8 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 0.7 g
- Protein: 3.2 g
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