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Ingredientes
- 2 c. whole-wheat flour
- 1 tsp baking pwdr
- 1/2 tsp salt
- 3/4 c. skim lowfat milk
- 2 x egg whites slightly beaten
- 1/4 c. vegetable oil
- 1/4 c. honey
- 1 c. shredded zucchini squash
Direcciones
- Preheat oven to 375F. Grease muffin tins lightly with oil.
- Mix flour, baking pwdr and salt. Combine remaining ingredients; add in to dry ingredients, stirring just till they are barely moistened. Batter will be lumpy.
- Fill muffin tins 2/3 full. Bake for 20 min till lightly browned.
- Can also use 1 c. pared, minced tart apples in place of zucchini.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 536g | |
| Calories 845 | |
| Calories from Fat 490 | 58% |
| Total Fat 55.47g | 69% |
| Saturated Fat 4.31g | 17% |
| Trans Fat 1.41g | |
| Cholesterol 4mg | 1% |
| Sodium 2508mg | 105% |
| Potassium 1276mg | 36% |
| Total Carbs 85.35g | 23% |
| Dietary Fiber 2.4g | 8% |
| Sugars 78.95g | 53% |
| Protein 12.02g | 19% |
