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Carrot and Zucchini Muffins
1 c all-purpose flour
1/2 c whole-wheat flour
2 tbsp brown sugar
2 tsp baking powder
1 tsp cinnamon
salt to taste
1 tsp vanilla extract
1 egg
2 egg whites
1/2 c each finely shredded carrot and zucchini
2/3 c plain nonfat yogurt
2 tsp grated lemon zest
1/2 toasted walnut pieces
Directions:
Preheat the oven to 400 degrees. Coat a 12-cup muffin pan
with cooking spray. In a large bowl, combine the flours, sugar,
baking powder, cinnamon, and salt. In a medium bowl, combine
the vanilla, egg, and egg whites. Beat well. Add the remaining
ingredients. Add the egg mixture to the flour mixture and
beat until just combined. Fill each muffin cup two-thirds
full with batter. Bake for 15 to 17 minutes until a tester
comes out clean and muffins are lightly browned. Remove muffins
from the pan to cool.
Makes 12 Servings.
Dietary Exchanges: 1 Starch, 0.5 Fat
Nutrients Per Serving:
101 Calories
21 Calories From Fat
2 g Total Fat
0.3 g Saturated Fat
16 g Total Carbohydrate
4 g Sugar
1 g Dietary Fiber
4 g Protein
0 mg Cholesterol
278 mg Sodium (without added salt)
