Zucchini-Lemon Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Zucchini-Lemon Muffins calories by ingredient
Introduction
A light and lemony muffin that’s perfect for the dog days of summer. It’s nice and eye-catching with the zucchini flecks on the yellow cake too! A light and lemony muffin that’s perfect for the dog days of summer. It’s nice and eye-catching with the zucchini flecks on the yellow cake too!Number of Servings: 12
Ingredients
-
¾ cup all-purpose flour
¾ cup whole wheat flour
½ cup brown rice flour
½ cup sugar
1 tablespoon baking powder
1 tablespoon grated lemon rind
1 cup shredded zucchini
¼ cup low-fat plain soy milk
½ cup water
1 tablespoon vegetable oil
2 tablespoons unsweetened applesauce
1 teaspoon cornstarch
2 tablespoons cold water
Directions
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.