Diet-Saving Zucchini Muffins

Diet-Saving Zucchini Muffins
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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 115.5
  • Total Fat: 3.1 g
  • Cholesterol: 28.5 mg
  • Sodium: 217.9 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 7.1 g

View full nutritional breakdown of Diet-Saving Zucchini Muffins calories by ingredient


Introduction

I crave carbohydrates (especially in the form of delicious holiday baked goods), and these muffins fulfill pesky cravings while leaving the diet unharmed. I crave carbohydrates (especially in the form of delicious holiday baked goods), and these muffins fulfill pesky cravings while leaving the diet unharmed.
Number of Servings: 20

Ingredients

    Soy flour, full-fat, raw, 2 cup
    Flour, whole grain, 2.5 cup
    Cinnamon, ground, 2 tbsp
    Baking Soda, 1 tsp
    Baking Powder, 1.5 tsp
    Salt, .75 tsp
    Nutmeg, ground, 1 tbsp
    egg white, fresh, 2 large
    Egg, fresh, 3 large
    *Splenda, 72 tsp (1.5 cups, I prefer Truvia)
    Yogurt, plain, low fat, 1 cup (8 fl oz)
    Zucchini, 3 cup, shredded
    *Toriani Sugar Free Syrup, 5 oz (aprox.)

Tips

I prefer stevia to splenda, and use 1 cup-1.5 cups. zucchini should be grated, not sliced. amount of toriani syrup is an estimate only.


Directions

Equipment: Large Bowl, Small Bowl (for beating eggs), Large Metal Spoon
Beat eggs and egg whites; add Toriani syrup, zucchini, and yogurt, mix well. Combine all dry ingredients, stir until homogeneous throughout. Pour wet mixture into dry, beat. Pour into muffin cups, should fill 20 cups to within about a centimeter of the rim. Bake at 360 (Fahrenheit) for about 25 min, or until metal knife inserted at center of muff comes out clean.

Serving Size: 1 very decently sized muffin

Number of Servings: 20

Recipe submitted by SparkPeople user MUFFINGLUTTON.