Guilt Free Chocolate Chip Zucchini Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 100 |
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I took my favorite recipe and substituted some ingredients to make them healthier. I'm curious about the nutritional breakdown. Ingredients:
6 egg whites |
1 cup plain yogurt 4% fat |
2 cups sugar |
2 cups shredded zucchini, liquefied in blender |
1 tablespoon vanilla |
2 cups whole grain wheat flour |
1 cup all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 tablespoon cinnamon |
1 cup semi-sweet chocolate chips |
1/4 cup walnuts |
Directions:
1. Blend egg whites, yogurt, sugar and vanilla. Sift all dry ingredients together except chips and nuts. Add dry ingredients to liquid mixture and blend well. Add nuts.
2. Fill muffin papers or (silicone muffin forms) 3/4 full. THEN divide the chocolate chips among the muffins so each has the same amount. Bake at 325°F for 20 minutes or until done. Cool on counter and then in refrigerator for a few hours so the muffin paper will peel off without sticking
3. Yield: 30 muffins.
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