Directions:
- Preheat Oven to 350 F.
- Lightly spray Muffin Pan with Cooking Spray.
- Combine the Flour, Baking Powder, Salt and Sugar in LARGE bowl.
- Make a hole in the center of the dry ingredients.
- In a separate bowl Mix the beaten egg, milk, oil and shredded Yellow Summer Squash.
- Pour the Squash mixture into the hole in the dry ingredients.
- Stir until just moistened.
- Spoon the batter into the lightly sprayed Muffin Pan filling the cups about two-thirds full.
- Bake for 20 - 25 minutes.
- Check if they are done by inserting a knife and seeing that it comes out clean.
- Cool the pan for ten minutes.
- Remove the Muffins.
- Enjoy !
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.29 Kcal (713 kJ) | ||
| Calories from fat | 38.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.26g | 7% | |
|---|---|---|---|
| Cholesterol | 20.92mg | 7% | |
| Sodium | 92.59mg | 4% | |
| Potassium | 286.23mg | 6% | |
| Total Carbs | 28.27g | 9% | |
| Sugars | 3.33g | 13% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 4.64g | 9% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 119.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 218.13 Kcal (913 kJ) | ||
| Calories from fat | 49.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.46g | 7% | |
|---|---|---|---|
| Cholesterol | 26.8mg | 7% | |
| Sodium | 118.6mg | 4% | |
| Potassium | 366.64mg | 6% | |
| Total Carbs | 36.21g | 9% | |
| Sugars | 4.26g | 13% | |
| Dietary Fiber | 1.39g | 4% | |
| Protein | 5.94g | 9% | |
| Vitamin C | 2.5mg | 3% | |
| Iron | 0.7mg | 3% | |
| Calcium | 152.7mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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