Directions:
- 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
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2918.47 Kcal (12219 kJ) | ||
| Calories from fat | 1267.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 140.85g | 217% | |
|---|---|---|---|
| Cholesterol | 589.23mg | 196% | |
| Sodium | 2216.95mg | 92% | |
| Potassium | 7316.53mg | 156% | |
| Total Carbs | 250.56g | 84% | |
| Sugars | 227.34g | 909% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 139.67g | 279% | |
| Vitamin C | 53.4mg | 89% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.3mg | 13% | |
| Calcium | 5561mg | 556% | |
| Amount Per 100 g | |||
| Calories | 63.45 Kcal (266 kJ) | ||
| Calories from fat | 27.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.06g | 217% | |
|---|---|---|---|
| Cholesterol | 12.81mg | 196% | |
| Sodium | 48.2mg | 92% | |
| Potassium | 159.06mg | 156% | |
| Total Carbs | 5.45g | 84% | |
| Sugars | 4.94g | 909% | |
| Dietary Fiber | 0.02g | 4% | |
| Protein | 3.04g | 279% | |
| Vitamin C | 1.2mg | 89% | |
| Calcium | 120.9mg | 556% | |
* 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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