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Zucchini Muffins

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Zucchini Muffins
Yield: 14 muffins

1-1/4 cups all-purpose flour
1-1/4 cups whole wheat flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp salt
1 Tbs baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ground allspice
1 tsp ground cloves
1/3 cup lowfat buttermilk
1/2 cup lowfat (2%) milk
1/3 cup lowfat ricotta cheese
1 egg plus 1 egg white
3 Tbs canola oil
1 Tbs vanilla extract
1-1/4 cups grated zucchini

Preheat oven to 375F.
Line a muffin tin withpaper liners and spray the liners with cooking spray.
In a large bowl, combine the dry ingredients until well blended.
In a separate bowl, combine the milks,
ricotta cheese, eggs, oil, vanilla and mix well.

Stir in the zucchini.
Whisk the zucchini mixture into the dry ingredients just until combined.
Do not overmix, batter will be a bit lumpy.
Spoon into muffin cups, filling to the top.

Bake for 20 minutes, or until a toothpick inserted into the muffins comes out clean.
Cool in pan for 10 minutes before removing to a rack to cool completely.
Store in an airtight container.

Nutritional info for each muffin:192 calories, 21% from fat; 4 g fat;
34 g carbohydrates;5 g protein;2 g fiber;327 mg sodium;18 mg cholesterol

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