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Diabetic Carrot and Zucchini Muffins |
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Wonderful made with farm fresh, local eggs, carrots and zucchini from our Bonshaw Breezes garden
Ingredients
3/4 cup rolled oats
2 1/2 cups whole-wheat flour
2/3 cup nonfat milk
1/2 cup wheat germ, toasted
3 tsp baking powder
3/4 cup Splenda sweetener
1 Tbsp ground cinnamon
2 tsp ground nutmeg
3 Tbsp oil
3 egg whites, beaten
1 cup carrots, finely shredded
1/2 cup zucchini, stemmed and grated
Preparation
Preheat oven to 350° F. Combine all ingredients and mix well; pour into muffin liners in muffin pans. Bake for about 1 hour. Let cool for about 30 minutes before removing. Serves 8 / Serving size: 1 muffin
Nutritional Information
Exchanges/Choices
2 1/2 Carbohydrate
1 1/2 Fat
Calories: 260
Calories from Fat: 65
Total Fat: 7.0g
Saturated Fat: 0.9 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 180 mg
Total Carbohydrate: 42 g
Dietary Fiber: 7 g
Sugars: 5 g
Protein : 11 g
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