A low-cal, low-sugar recipe
| 2 | cups whole wheat flour |
| 1 | tablespoon baking powder |
| 1/2 | teaspoon salt |
| 1 | teaspoon ground cinnamon |
| 185 | g (3/4 cup) plain yogurt (can substitute low-fat milk instead) |
| 1/3 | cup egg beaters |
| 1/4 | cup margarine |
| 0.06 | cups sugar (NOTE: use 1/2 cup Splenda) |
| 1 | cup grated zucchini |
- Preheat oven to 375 degrees F
- Spray muffin pans with a non-stick cooking spray or line with muffin cups
- Combine flour, baking powder, salt and ground cinnamon, mix thoroughly
- Mix the yogurt, slightly beaten egg whites, melted margarine, Splenda 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
- Bake at 375 degrees for 20 minutes or until lightly browned
Dairy, Eggs, Vegetables, Breads, Breakfast, Brunch, Snacks, Bake
| Nutrition Facts | ||||||
Serving Size 61.2g |
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Amount Per Serving |
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Calories 88 Calories from Fat
18 |
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% Daily Value* |
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Total Fat
2.0g 3%
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Saturated Fat
0.3g 1%
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Cholesterol
1mg 0%
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Sodium
181mg 8%
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Total Carbohydrates
14.2g 5%
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Dietary Fiber
1.8g 7%
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Sugars
1.9g |
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Protein
3.7g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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