Zucchini Carrot Muffins

Name: Zucchini Carrot Muffins
Yield: 12 servings
Ingredients: 1 3/4 cups rolled oats; 1 cup unbleached flour; 1/2 cup granulated sugar; 1 tbsp baking powder; 1/4 tsp nutmeg; 1 1/3 cup carrots, shredded; 1 cup zucchini, shredded; 2/3 cup fat-free milk; 3 tbsps light sour cream; 1/4 cup egg whites, slightly beaten

Adapted from Quick Easy Diabetic Menus

1 3/4 cups rolled oats
1 cup unbleached flour
1/2 cup granulated sugar
1 tbsp baking powder
1/4 tsp nutmeg
1 1/3 cup carrots, shredded
1 cup zucchini, shredded
2/3 cup fat-free milk
3 tbsps light sour cream
1/4 cup 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.

Posted: 8/25/1997

Muffins & Cupcakes

Rated by 3 users (4.33)

WW Points^* : 2.08

12 servings

Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 110 Calories from Fat 6 (6%)
% Daily Value *
Total Fat 1g	2%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g	0%
Sodium 182mg	8%
Potassium 0mg	0%
Total Carbohydrate16g	5%
Dietary Fiber 1g	4%
Sugars 11g
Protein 3g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.