Healthful Zucchini Carrot Oat Muffins Recipe

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Servings: 6

Ingredients

Cost per serving $0.47 view details
  • 3 tbsp. hydrogenated vegetable shortening
  • 1/2 c. firmly packed brown sugar
  • 2 egg whites, lightly beaten
  • 2/3 c. skim lowfat milk
  • 1 3/4 c. rolled oats, uncooked (quick or possibly old fashioned)
  • 1 c. all-purpose flour
  • 1 tbsp. baking pwdr
  • 1/4 teaspoon grnd nutmeg
  • 1 c. shredded carrot (about 1 lg.)
  • 1/2 c. shredded zucchini (1 sm.)

Directions

  1. Line 12 medium (2 1/2 inch) muffin c. with foil or possibly paper liners. Combine shortening and brown sugar in large bowl. Beat on medium speed of electric mixer or possibly stir with fork till well blended. Gradually stir in egg whites and lowfat milk.
  2. Combine oats, flour, baking pwdr and nutmeg; stir into lowfat milk mix. Add in carrots and zucchini; stir till just blended. Fill muffin c. almost full.
  3. For topping, combine oats, nuts and melted shortening. Sprinkle topping over each muffin; lightly press into batter. Bake in preheated 400 degree oven for 20 to 25 min, or possibly till golden. Serve hot. Yield: 12 muffins.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 127g
Recipe makes 6 servings
Calories 312  
Calories from Fat 72 23%
Total Fat 8.28g 10%
Saturated Fat 1.83g 7%
Trans Fat 2.14g  
Cholesterol 1mg 0%
Sodium 662mg 28%
Potassium 262mg 7%
Total Carbs 53.58g 14%
Dietary Fiber 3.6g 12%
Sugars 20.56g 14%
Protein 6.53g 10%
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