Zucchini Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 148.2
- Total Fat: 3.4 g
- Cholesterol: 21.7 mg
- Sodium: 345.3 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 1.8 g
- Protein: 4.2 g
View full nutritional breakdown of Zucchini Muffins calories by ingredient
Introduction
These light muffins make a nice quick breakfast when you are on the go. They also taste great as a treat in the evening. The fiber in these muffins helps to fill you up and keep you satisfied. These light muffins make a nice quick breakfast when you are on the go. They also taste great as a treat in the evening. The fiber in these muffins helps to fill you up and keep you satisfied.Number of Servings: 12
Ingredients
-
1 cup whole wheat flour
1 cup unbleached flour or all purpose
2 teaspoons baking powder
1/2 teaspoon salt
zest of on lemon
1 egg
1 1/2 cups lowfat buttermilk
2 tablespoons canola oil
1 teaspoon vanilla
1 cup shredded zucchini (if frozen squeeze and use 1 cup squeezed)
Directions
Combine dry ingredients in a large bowl, set aside. Combine wet ingredients and pour into dry ingredients. Bake in a 350 F preheated oven for 20 to 30 minutes. Makes 12 regular sized muffins.
Note: These are not real sweet, if you want more sweetness (more calories) add 1/4 cup more sugar.
For more light recipes visit my blog at www.lipsmackinggoodness.blogspot.com
Number of Servings: 12
Recipe submitted by SparkPeople user LORILIPSMACKING.
Note: These are not real sweet, if you want more sweetness (more calories) add 1/4 cup more sugar.
For more light recipes visit my blog at www.lipsmackinggoodness.blogspot.com
Number of Servings: 12
Recipe submitted by SparkPeople user LORILIPSMACKING.
