Zucchini-Lemon Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
¾ cup all-purpose flour ¾ cup whole wheat flour½ cup brown rice flour½ cup sugar 1 tablespoon baking powder 1 tablespoon grated lemon rind 1 cup shredded zucchini ¼ cup low-fat plain soy milk ½ cup water1 tablespoon vegetable oil 2 tablespoons unsweetened applesauce1 teaspoon cornstarch2 tablespoons cold water
Preheat oven to 400F, grease 12 muffin cups.
Combine flours, sugar and baking powder in a bowl, stirring well.
Combine lemon rind, zucchini, soy milk, water, oil and applesauce.
In a small bowl, whisk together cornstarch and water, add to zucchini mixture.
Add zucchini to flour mixture, stirring just until dry ingredients are moistened.
Bake 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Combine flours, sugar and baking powder in a bowl, stirring well.
Combine lemon rind, zucchini, soy milk, water, oil and applesauce.
In a small bowl, whisk together cornstarch and water, add to zucchini mixture.
Add zucchini to flour mixture, stirring just until dry ingredients are moistened.
Bake 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 129.1
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 4.7 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 1.7 g
- Protein: 2.6 g
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