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SAVORY ZUCCHINI MUFFINS WW
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Vegetables
Amount Measure Ingredient -- Preparation Method
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1 1/2 c Zucchini
- shredded
1 c Flour, all-purpose
11 tb Flour, whole wheat
3/4 oz Cheese, Cheddar, low-fat
- shredded
2 tb Sugar, granulated
2 ts Baking powder
1/4 ts Baking soda
1/4 ts Black pepper, ground
1/8 ts Salt
1/2 c Yogurt, plain, low-fat
2 Eggs
2 tb Vegetable oil
1 t Fines herbes, dried
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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