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Savory Zucchini Muffins

 
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I made these muffins with the leftover zucchini pulp from the basil and ricotta stuffed zucchini recipe. They turned out fluffy, moist and packed with yumminess. Another awesome recipe to make zucchini into something delicious :-)

Yield

12

servings

Prep

25

min

Cook

20

min

Ready

45

min

Trans-fat Free, Low Sodium
 

Ingredients

1 ½ cups zucchini
shredded
1 cup all-purpose flour
11 tablespoons whole-wheat flour
¾ cup cheddar cheese
low-fat, shredded
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon baking soda
*
¼ teaspoon black pepper
*
teaspoon salt
*
½ cup yogurt
plain, low-fat
2 large eggs
2 tablespoons vegetable oil
1 teaspoon fine herbs
dried
*

Directions

Preheat oven to 350℉ (180℃).

In center of kitchen towel arrange zucchini; gather corners of towel to enclose zucchini and squeeze to remove excess liquid.

Combine zucchini, flours, cheese, baking powder, soda, pepper and salt; set aside.

Combine and whisk together yogurt, eggs, oil and fines herbes.

Add yogurt mixture to flour mixture and stir until blended.

Spray 12 2½ inch muffin pan cups with cooking spray.

Fill each about ⅔ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 13739% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 99mg 4%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 11g
Vitamin A 3% Vitamin C 5%
Calcium 9% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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