Just a trace of cholesterol in these tasty low fat muffins. A good way to use up any extra zucchini.
Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins lightly with oil or spray with a non-stick cooking spray.
Combine whole wheat flour, baking powder, salt and ground cinnamon, mix thoroughly.
Mix the milk, slightly beaten egg whites, oil, honey and shredded zucchini together. Pour into the dry ingredients and stir until just barely moistened. Batter should be lumpy. Fill muffin tins 2/3 full with batter.
Bake at 375 degrees F (190 degrees C) for 20 minutes or until lightly browned.
Per Serving: 140 calories; protein 4g; carbohydrates 21.9g; fat 5g; cholesterol 0.3mg; sodium 236.7mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.