Zucchini-lemon Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Muffins | 12 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1/2 | c | Sugar |
| 1 | T | Baking powder |
| 2 | t | Grated lemon rind |
| 1/4 | t | Salt |
| 1/4 | t | Ground nutmeg |
| 1 | c | Coarsely shredded zucchini |
| 3/4 | c | Skim milk |
| 3 | T | Vegetable oil |
| 1 | Egg | |
| Vegetable cooking spray |
INSTRUCTIONS
Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400 degrees for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack. Yield: 1 dozen (serving size: 1 muffin). Recipe by: Cooking Light, June 1995 Posted to MC-Recipe Digest by P&S Gruenwald <sitm@ne.infi.net> on Mar 24, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 154
Calories From Fat: 37
Total Fat: 4.2g
Cholesterol: 15.8mg
Sodium: 184mg
Potassium: 80.3mg
Carbohydrates: 25.7g
Fiber: <1g
Sugar: 9.5g
Protein: 3.3g