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Zucchini Muffins

Zucchini Muffins Photo
Nutrition Information
Calories: 130
Total Fat: 3.7g
Saturated Fat: 0.4g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 87mg
Carbohydrates: 22.8g
Dietary Fiber: 2.2g
Sugars: 9.9g
Protein: 2.9g
Vitamin A: 72.8iu (1%)
Vitamin C: 1.7mg (2%)
Calcium: 30mg (3%)
Iron: 0.8mg (4%)

Yield: Serves 12. Each serving: 1 muffin

1 1/2 cups white whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 cup egg whites
1/2 cup sugar
1/4 cup Splenda
3 tablespoons vegetable oil
1 cup skim milk
1-1/2 cups grated zucchini

Preheat oven to 400 degrees. Spray muffin tins with non-stick cooking spray.

In large bowl, stir together flour, baking powder, baking soda and spices.

In a medium bowl, beat egg whites slightly and stir in sugar, Splenda, oil and zucchini. Add to flour mixture stirring just until combined. Fill muffin cups 2/3 full.

Bake for about 18 minutes, or until tops are lightly browned. Allow to cool for 5 minutes and then turn out of pans. Serve warm or refrigerate/freeze for later use.

Total Preparation & Cooking Time: 35 min. (15 Prep, 20 Cook)

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