Ingredients
- INGREDIENTS
- 1 cup grated zucchini
- 1/2 cup buttermilk
- 1 large egg and 1 egg white
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 cup white whole wheat flour (can substitute whole wheat or more white)
- 2/3 cup granulated sweetener*
- 2 tablespoons brown sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/4 cup shortening
Preparation
Step 1
1. Preheat oven to 375°F. Spray standard 12-cup muffin tin with nonstick cooking spray.
2. In a medium bowl, stir together the buttermilk, egg, egg white, zucchini, and vanilla. Set aside.
3. In a large bowl, combine next 7 ingredients (all-purpose flour through nutmeg). Using your fingertips, a pastry blender, or two knives, cut shortening into flour mixture until crumbly. Make a well in the center and add the zucchini mixture. Using a large spoon or spatula, stir until dry ingredients are moistened.
4. Bake for 12-15 minutes or until center springs back when lightly touched. Cool for 5 minutes before removing to a wire rack.
*If using a natural sugar/stevia blend, like Truvia for Baking, use 1/3 cup.
Nutrition Information Per Serving Per muffin: Calories 120 : Carbohydrate 16g (Sugars 2g) : Total Fat 5g (Sat Fat 1g): Protein 3g : Fiber 1g : Cholesterol 20mg : Sodium 160mg : Food Exchanges: 1 Starch, 1 Fat : Carbohydrate Choices 1
Weight Watcher Plus Point Comparison