Zucchini Muffinsdiabetic, lowfat, quickbreads, vegetables 3/4 cup flour 1/2 teaspoon baking powder 3/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon baking soda 1/8 teaspoon salt 8 teaspoon sugar 1/2 teaspoon vanilla 2 tablespoon water 1 tablespoon vegetables oil; + 1 teaspoon vegetable oil 2 eggs 1 cup zucchini; shredded unpeeled 1/4 cup raisins Preheat oven to 350. Combine dry ingredients in one bowl and the wet ingredients except zucchini and raisins in another. Mix together just until moistened. Stir in zucchini and raisins. Divide among 8 nonstick muffin cups. Bake 15-17 minutes, until lightly browned. Cool in pan 10 minutes. Per serving: 3g protein, 4g fat, 14g carb., 93mg sodium, 69mg chol., 118 calories. |
