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Zucchini Carrot MuffinsIngredients:1-3/4 cup rolled oats 1cup unbleached flour 1/2 cup granulated sugar 1 tablespoon baking powder 1/4 teaspoon nutmeg 1-1/3 cups carrots - grated 1 cup zucchini - grated 2/3 cup skim milk 3 tablespoons fat-free sour cream 2 egg whites -- whipped Directions: Preheat oven at 350 degrees. Prepare 12 muffin pans with cooking spray and flour; set aside. In a mixing bowl, combine oats, flour, sugar, baking powder, and nutmeg. In another mixing bowl, combine carrots, zucchini, milk, sour cream, and egg whites. Mix dry ingredients with wet ingredients just until moistened. Use an ice cream scoop to fill muffin pans almost full. Bake 20 to 25 minutes or until golden brown. Makes 12 servings. Nutritional information per serving: Calories: 127 Fat: 1g Calories from fat: 9% Protein: 4g Carbohydrate: 27g Cholesterol: 1mg Sodium: 143mg Courtesy of FitnessandFreebies.com Back to Previous Page
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