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Ingredientes
- 1Â 1/2 c. Zucchini shredded
- 1 c. Flour, all-purpose
- 11 Tbsp. Flour, whole wheat
- 3/4 ounce Cheese, Cheddar, low-fat shredded
- 2 Tbsp. Sugar, granulated
- 2 tsp Baking pwdr
- 1/4 tsp Baking soda
- 1/4 tsp Black pepper, grnd
- 1/8 tsp Salt
- 1/2 c. Yogurt, plain, low-fat
- 2 x Large eggs
- 2 Tbsp. Vegetable oil
- 1 tsp Fines herbes, dry
Direcciones
- Preheat oven to 350F. In center of kitchen towel arrange zucchini; gather corners of towel to enclose zucchini and squeeze to remove excess liquid.
- Combine zuccini, flours, cheese, baking poweder, soda, pepper and salt; set aside. Combine and whisk together yogurt, Large eggs, oil and fines herbes. Add in yogurt mix to flour mix and stir until blended. Spray 12 2-1/2" muffin pan c. with cooking spray. Fill each about 2/3 full. Bake in center rack for 20 min, or possibly toothpick comes out dry. Set pan on wire rack and cold slightly. Invert muffins of wire rack and let cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 6 servings | |
| Calories 239 | |
| Calories from Fat 74 | 31% |
| Total Fat 8.4g | 11% |
| Saturated Fat 2.09g | 8% |
| Trans Fat 0.12g | |
| Cholesterol 76mg | 25% |
| Sodium 578mg | 24% |
| Potassium 173mg | 5% |
| Total Carbs 33.19g | 9% |
| Dietary Fiber 1.3g | 4% |
| Sugars 5.9g | 4% |
| Protein 7.65g | 12% |
