Savory Zucchini Muffins
421
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 :-)
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
|
* |
| ⅛ | 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 fine herbs..
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.
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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?
Australia
2 T of sugar are in the ingredients, but not listed in the directions. I presume it goes in with the flour et. al. ingredients.
over 3 years ago