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Muffins are fine on a low-cal diet, but portions must be watched.
This recipe will make 12 servings of one muffin each.
If you like having two muffins at a time, simply make mini muffins using a 24-cup tin. Then, you can have your two muffins without any extra calories!
To create a lovely brunch with these muffins, make mini muffins. Serve each person two muffins with a cup of fresh strawberries and melon balls topped with low-cal whipped topping. Add a 4-oz glass of skim or low-fat milk, and a cup of fresh-brewed coffee with low-cal creamer. Delicious!
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| Zucchini Muffins |
Ingredients
(12 servings - 150 calories per serving)
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| 1-1/2 cups |
zucchini (grated lightly) |
| 1/2 cup + 2 tbsp |
vegetable oil |
| 3/4 cup |
dark brown sugar |
| 1/4 cup |
granulated sugar |
| 2 |
eggs |
| 1/2 tsp |
vanilla |
| 1-1/2 cups |
all-purpose flour |
| 1/2 tsp |
baking soda |
| 3/4 tsp |
baking powder |
| 1/4 tsp |
salt |
| 1 tsp |
cinnamon |
| 1/2 cup |
walnuts (finely chopped) |
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- Preheat oven to 375 degrees.
- Spray 12-muffin baking pan with non-stick cooking spray.
- In large mixing bowl, combine zucchini, oil, brown sugar, white sugar, eggs, and vanilla.
- Beat until well blended.
- In another mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and walnuts.
- Blend well.
- Add dry ingredients to the wet ingredients.
- Stir only until blended. Do not overmix.
- Spoon batter into prepared muffin tin.
- Bake for 25 minutes.
- Cool for one minute.
- Remove from pan.
- Serve hot or cold.
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