Basic information

Name:
Savory zucchini muffins ww
Yield:
6
Categories
Lang:
en
User:
matiaspalomec



Ingredients

3/4 oz
 Cheese, Cheddar, low-fat shredded
2 tsp
 Baking powder
2 Tbs
 Sugar, granulated
2 Tbs
 Vegetable oil
 Eggs
125 tsp
 Salt
11 Tbs
 Flour, whole wheat
1/4 tsp
 Baking soda
1/4 tsp
 Black pepper, ground
1/2 c
 Yogurt, plain, low-fat
1 1/2 c
 Zucchini shredded
1 tsp
 Fines herbes, dried
1 c
 Flour, all-purpose



Instructions:

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, eggs, oil and fines herbes. Add yogurt mixture to flour mixture and stir till blended. Spray 12 2-1/2" muffin pan cups with cooking spray. Fill each about 2/3 full. Bake in center rack for 20 minutes, or toothpick comes out dry. Set pan on wire rack and cool slightly. Invert muffins of wire rack and let cool.

Weight Watcher Exchanges: 1 Fat, 1/2 Protein, 1/2 Vegetable, 1-1/2 Breads, 30 Optional Calories.

Nutritional Analysis per serving: 232 calories, 8 g.
protein, 8 g. fat, 33 g. carbohydrate, 158 mg calcium, 283 mg. sodium, 74 mg. cholesterol, 2 g. dietary fiber.

Calories from fat: 30%

Original recipe from Weight Watchers "Simply Light Cooking"
Conversion and fat calories by "Rick Weissgerber"

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