Zucchini and Blueberry Wheat Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 69.2
- Total Fat: 0.4 g
- Cholesterol: 0.2 mg
- Sodium: 72.3 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 2.6 g
- Protein: 3.0 g
View full nutritional breakdown of Zucchini and Blueberry Wheat Muffins calories by ingredient
Number of Servings: 24
Ingredients
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3 cups whole wheat flour
1 cup splenda for baking
1/2 tsp. baking powder
4 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 cup fat free plain yogurt
1/3 cup egg beaters
1/2 cup nonfat milk
2 cups shredded zucchini
1 1/2 cups fresh blueberries
Directions
Put all dry ingredients in a bowl and stir. In another bowl add the yogurt, egg beaters, milk, zucchini and blueberries mix together and add to the dry ingredients and stir just until moistened. Put into muffin tins and bake at 350 for 20 minutes. Makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user DIETINGGRAMMY.
Number of Servings: 24
Recipe submitted by SparkPeople user DIETINGGRAMMY.
Member Ratings For This Recipe
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PINKUNICORN81
I just made these and they were really, REALLY good! The only thing I did differently was to substitute sugar for the Splenda as I'm trying to cut down on artificial sweeteners. I think that brought the calories up around 98, but still a delicious, low-calorie muffin! - 8/5/08
Reply from DIETINGGRAMMY (2/18/09)
Thanks for rating my recipe for the muffins. I'm so glad you liked them.
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PAML66
BEWARE: I needed to modify this recipe to fit my pantry and fridge. When I did, however, I found that the ingredients listed for the calorie count were all different from those listed in the published recipe. The amount of Egg Beaters was just under 1/4 cup, whereas the recipe calls for 1/3 cup. - 7/26/14
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NORMANELL14
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ZARALEXS
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PINECROFT