Directions:
- NOTE: Used low fat parm cheese, GRATED carrot, zucchini and lemon rind.
- Preheat oven 180°.
- Whisk together sour cream, egg and egg whites until smooth.
- Grate in carrot, zucchini, lemon rind and add chives and parm cheese.
- NOTE: These can be made as mini or I used a rectangular mini muffin pan; the choice is yours.
- If doing mini, bake for 15 minutes until puffed and golden brown.
- Other muffin tins take longer but bake until golden brown and when knife comes out clean, are done!
- Serve with rocket, feta and tomato.
- ENJOY!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 60.5 Kcal (253 kJ) | ||
| Calories from fat | 26.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.94g | 5% | |
|---|---|---|---|
| Cholesterol | 33.82mg | 11% | |
| Sodium | 110.76mg | 5% | |
| Potassium | 156.47mg | 3% | |
| Total Carbs | 4.22g | 1% | |
| Sugars | 1.52g | 6% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 4.78g | 10% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 70.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 83.55 Kcal (350 kJ) | ||
| Calories from fat | 36.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.06g | 5% | |
|---|---|---|---|
| Cholesterol | 46.7mg | 11% | |
| Sodium | 152.95mg | 5% | |
| Potassium | 216.06mg | 3% | |
| Total Carbs | 5.82g | 1% | |
| Sugars | 2.1g | 6% | |
| Dietary Fiber | 1.31g | 4% | |
| Protein | 6.59g | 10% | |
| Vitamin C | 10.6mg | 13% | |
| Vitamin A | 0.3mg | 7% | |
| Iron | 0.4mg | 2% | |
| Calcium | 97.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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