Zucchini Muffins Recipe
pstrongServes 8/strong/p
h3Ingredients:/h3
ul
li3/4 cup Rolled oats/li
li2 1/2 cups Whole-wheat flour/li
li2/3 cup Skim milk/li
li1/2 cup Wheat germ, toasted/li
li3 tsp Baking powder/li
li3/4 cup Sugar substitute/li
li1 tbsp Cinnamon/li
li2 tsp Nutmeg/li
li3 tbsp Olive oil/li
li3 Egg whites, beaten/li
li1 cup Carrots, shredded/li
li1/2 cup Zucchini, stemmed and grated/li
/ul
h3Preparation:/h3
ol
liPreheat oven to 350 degrees Fahrenheit./li
liIn a bowl, mix together all ingredients./li
liPour mixture into lined muffin pans./li
liBake for approximately 1 hour. /li
liLet cool for approximately 30 minutes before removing from tins./li
/ol
h3Nutritional Information:/h3
ul
li2 1/2 Carbohydrate/li
li1 1/2 Fat/li
/ul
h3Exchanges:/h3
ul
li 260 Calories/li
li 7g Fat/li
li0mg Cholesterol/li
li180mg Sodium/li
li42g Carbohydrate/li
li7g Fiber/li
li5g Sugar/li
li11g Protein/li
/ul
pemHiggins, Jaynie, and David Groetzinger. The ultimate diabetes meal planner: a complete system for eating healthy with diabetes. Alexandria, Va.: American Diabetes Association, 2009. Print./em/p
p class="small-note"In the event that you find that this recipe is not appropriate for diabetics, please contact us and we will review your suggestions./p
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