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Add a photoServings: 12
Ingredients
- 2 1/4 c. All-Purpose Flour
- 1/3 c. Sugar
- 1 tsp Baking Pwdr
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2 c. Coarsely Shredded Yellow Squash Abt 3/4 Lb
- 1 Tbsp. Grated Lemon Rind
- 1 Tbsp. Vegetable Oil
- 1 x Egg Lightly Beaten
- 8 ounce Lowfat Yogurt Plain Vegetable Cooking Spray
- 2 Tbsp. Sugar
- 3 Tbsp. Fresh Lemon Juice
- 2 Tbsp. Water
Directions
- Combine flour and next 4 ingredients in a large bowl; make a well in center of mix.
- Combine squash and next 5 ingredients; add in to dry ingredients, stirring just till moistened.
- Divide batter proportionately among 12 muffin pans coated with cooking spray; bake at 375F for 22 minutes.
- Combine 2 Tbsp sugar, lemon juice and water in a small saucepan. Bring to a boil; cook 1 minutes. Remove from heat.
- Pierce the top of each muffin with a fork, and brush with lemon juice mix; remove muffins from pans. Let muffins stand on a wire rack 15 minutes.
- Yield: 1 dozServing Size: 1 muffin
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 12 servings | |
| Calories 143 | |
| Calories from Fat 18 | 13% |
| Total Fat 2.02g | 3% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.03g | |
| Cholesterol 17mg | 6% |
| Sodium 277mg | 12% |
| Potassium 80mg | 2% |
| Total Carbs 27.31g | 7% |
| Dietary Fiber 0.7g | 2% |
| Sugars 9.18g | 6% |
| Protein 3.9g | 6% |
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