Rating: 3.5 stars
88 Ratings
  • 5 star values: 19
  • 4 star values: 28
  • 3 star values: 25
  • 2 star values: 7
  • 1 star values: 9

Just a trace of cholesterol in these tasty low fat muffins. A good way to use up any extra zucchini.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins lightly with oil or spray with a non-stick cooking spray.

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  • Combine whole wheat flour, baking powder, salt and ground cinnamon, mix thoroughly.

  • Mix the milk, slightly beaten egg whites, oil, honey 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 F (190 degrees C) for 20 minutes or until lightly browned.

Nutrition Facts

140 calories; protein 4g; carbohydrates 21.9g; fat 5g; cholesterol 0.3mg; sodium 236.7mg. Full Nutrition
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