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Ingredientes
- 2/3 c. skim lowfat milk
- 1/4 c. fat-free cholesterol-free egg substitute
- 2 Tbsp. canola oil
- 2 c. reduced-fat Bisquick baking mix
- 2 Tbsp. sugar
- 1/2 c. carrot shredded
- 1/2 c. zucchini shredded
Direcciones
- Heat oven to 400 degrees. Spray muffin pan with nonstick cooking spray. Beat lowfat milk, egg substitute and oil in a large bowl till smooth. Stir in baking mix and sugar just till moistened (should be lumpy). Mix in carrot and zucchini. Fill c. about 3/4 full and bake for 20-25 min. Remove from pan and cold on a wire rack.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 574g | |
| Calories 1471 | |
| Calories from Fat 579 | 39% |
| Total Fat 65.71g | 82% |
| Saturated Fat 11.82g | 47% |
| Trans Fat 0.11g | |
| Cholesterol 8mg | 3% |
| Sodium 3207mg | 134% |
| Potassium 987mg | 28% |
| Total Carbs 194.18g | 52% |
| Dietary Fiber 7.3g | 24% |
| Sugars 65.45g | 44% |
| Protein 26.14g | 42% |
