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Zucchini-Lemon Muffins

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Recipe

 

Yield

servings

Prep

25 min

Cook

20 min

Ready

45 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 ¼ cups all-purpose flour
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½ cup sugar
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 ½ cups zucchini
shredded
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¾ cup liquid egg substitute
¼ cup vegetable oil
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2 tablespoons lemon juice
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1 teaspoon lemon zest
grated
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Ingredients

Amount Measure Ingredient Features
532 ml all-purpose flour
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118 ml sugar
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1E+1 ml baking powder
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5 ml baking soda
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355 ml zucchini
shredded
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177 ml liquid egg substitute
59 ml vegetable oil
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3E+1 ml lemon juice
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5 ml lemon zest
grated
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Directions

Preheat oven to 350℉ (180℃). Line 12 2½ inch muffing pans with paper baking cups; set aside.

In large mixing bowl combine flour, sugar, baking powder, and baking soda; set aside.

In medium mixing bowl combine remaining ingredients, stirring to combine; add to flour mixture and stir until moistened.

Fill each baking cup with an equal amount of batter. Bake in center oven rack for 20 minutes or until golden and toothpick comes out dry. Remove from oven to wire rack and let cool.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 52228% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 227mg 9%
Total Carbohydrate 27g 27%
Dietary Fiber 3g 10%
Sugars g
Protein 27g
Vitamin A 5% Vitamin C 20%
Calcium 9% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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