Zucchini Carrot Muffins
Adapted from
Quick Easy Diabetic Menus
12 servings
| 1 3/4 c rolled oats | 1 1/3 c carrots, shredded | ||
| 1 c unbleached flour | 1 c zucchini, shredded | ||
| 1/2 c granulated sugar | 2/3 c fat-free milk | ||
| 1 tbsp baking powder | 3 tbsps fat-free sour cream | ||
| 1/4 tsp nutmeg | 1/4 c egg whites, slightly beaten |
Preheat oven at 350. Prepare 12 standard muffin cups 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. Fill each muffin cup with 1/3 cup or 2 ounces of batter. Bake for 20 minutes, or until toothpick inserted in center comes out clean.
| Calories | 110 | %CFF | 4 % | |
| Total Fat | 0.5 g | Saturated Fat | 0.1 mg | |
| Protein | 3 g | Cholesterol | 0.7 g | |
| Carbohydrates | 16 g | Sodium | 182 mg | |
| Sugars | 11 g | Fiber | 1 g | |
|
2.1 WW Points | ||||
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Rated by 3 users (4.3)
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