Zucchini Muffins Recipe

Recipesfull introduces to you: Muffin Recipes. (Zucchini Muffins Recipe). Just a trace of cholesterol in these tasty low fat muffins. A good way to use up any extra zucchini.

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 12

Yield: 12 muffins

Zucchini Muffins Recipe

Ingredients

2 cups whole wheat flour

1 tablespoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

¾ cup nonfat milk

2 egg whites

¼ cup vegetable oil

¼ cup honey

1 cup grated zucchini

Bread

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins lightly with oil or spray with a non-stick cooking spray.

Step 2

Combine whole wheat flour baking powder salt and ground cinnamon mix thoroughly.

Step 3

Mix the milk slightly beaten egg whites oil honey and shredded zucchini together. Pour into the dry ingredients and stir until just barely moistened. Batter should be lumpy. Fill muffin tins 2/3 full with batter.

Step 4

Bake at 375 degrees F (190 degrees C) for 20 minutes or until lightly browned.

Nutritional Information

Zucchini Muffins Recipe

Servings Per Recipe:12

Calories: 140.3

% Daily Value *

Protein: 4g 8%

Carbohydrates: 21.9g 7%

Dietary Fiber: 2.7g 11%

Sugars: 6.8g

Fat: 5g 8%

Saturated Fat: 0.7g 3%

Cholesterol: 0.3mg

Vitamin A Iu: 52.4IU 1%

Niacin Equivalents: 2.3mg 18%

Vitamin B6: 0.1mg 6%

Vitamin C: 1.6mg 3%

Folate: 12.7mcg 3%

Calcium: 97.7mg 10%

Iron: 1mg 6%

Magnesium: 32.1mg 12%

Potassium: 143.4mg 4%

Sodium: 236.7mg 10%

Thiamin: 0.1mg 10%

Calories From Fat: 44.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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