Buckwheat Zucchini-Ginger Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 123.0
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 259.3 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 2.7 g
- Protein: 3.2 g
View full nutritional breakdown of Buckwheat Zucchini-Ginger Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
Dry:
Buckwheat, 1/4 cup
Whole Wheat Flour, 1/4 cup
Flax Seed Meal (ground flax) 1/4 cup
Wheat bran 1/4
Baking Soda, 1 tsp
Salt, 1/2 tsp
Cinnamon, ground, 2 tsp
Ground ginger (dash)
Candied/Crystallized Ginger (6 pieces)
Ginger Root, 1 tsp ground
Raisins, 1/2 cup (not packed)
Liquid:
Blackstrap Molasses, 3 tbsp
Vanilla Extract 1 tsp
3 Egg whites
Applesauce, unsweetened, .5 cup
Margarine, 1/4 cup (calorie info uses earth balance)
1 medium-sized Zucchini
Top with: Brown Sugar, ~ 3 tsp
Directions
Preheat oven to 350*.
Soak raisins. Shred zucchini and ginger root. Whisk dry ingredients together, inclucing chopped ginger and raisins in a bowl. In a large bowl, whisk liquid ingredients together including zucchini. Add dry ingredients to liquid bowl and stir just to combine. Spray muffin cups with cooking spray
Spoon into 12 muffin tins.
Sprinkle each with Brown Sugar
Bake about 20-25 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user VICKI.LC.
Soak raisins. Shred zucchini and ginger root. Whisk dry ingredients together, inclucing chopped ginger and raisins in a bowl. In a large bowl, whisk liquid ingredients together including zucchini. Add dry ingredients to liquid bowl and stir just to combine. Spray muffin cups with cooking spray
Spoon into 12 muffin tins.
Sprinkle each with Brown Sugar
Bake about 20-25 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user VICKI.LC.