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HEALTHandFITNESS.com : 11/20/2018
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Zucchini Muffins

Nutrition Information:
Calories: 130
Total Fat: 3.7g
Saturated Fat: 0.4g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 87mg
Carbohydrates: 22.8g
Dietary Fiber: 2.2g
Sugars: 9.9g
Protein: 2.9g
Vitamin A: 72.8iu (1%)
Vitamin C: 1.7mg (2%)
Calcium: 30mg (3%)
Iron: 0.8mg (4%)

1 1/2 cups white whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 cup egg whites
1/2 cup sugar
1/4 cup Splenda™
3 tablespoons vegetable oil
1 cup skim milk
1-1/2 cups grated zucchini

Preheat oven to 400 degrees. Spray muffin tins with non-stick cooking spray.
In a bowl, stir flour, baking powder, baking soda & spices.
In a bowl, beat egg whites slightly & stir in sugar, Splenda™, oil & zucchini. Add to flour mix stirring until combined. Fill muffin cups 2/3 full.
Bake for 18 minutes until tops are lightly browned. Allow to cool for 5 minutes.
Serving Suggestion: Serve warm.

Serves 12. Each serving: 1 muffin

Diabetic Exchange Units: Bread & Starch: 1.0 Fat: 0.5 Fruit: 0.5

Time: 35 min. (15 min Preperation, 20 min Cook)




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