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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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A low-cal, low-sugar recipe Ingredients:
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 |
Directions:
1. Preheat oven to 375 degrees F
2. Spray muffin pans with a non-stick cooking spray or line with muffin cups
3. Combine flour, baking powder, salt and ground cinnamon, mix thoroughly
4. Mix the yogurt, slightly beaten egg whites, melted margarine, Splenda and shredded zucchini together
5. Pour into the dry ingredients and stir until just barely moistened (batter should be lumpy)
6. Fill muffin tins 2/3 full with batter
7. Bake at 375 degrees for 20 minutes or until lightly browned
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