Savory Zucchini Muffins Ww

1 review, 3 star(s). 100% would make again

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1 ts Fines herbes, dried
1/4 ts Baking soda
1/8 ts Salt
2 Eggs
11 tb Flour, whole wheat
3/4 oz Cheese, Cheddar, low-fat
1/2 c Yogurt, plain, low-fat
2 ts Baking Powder
2 tb Sugar, granulated
1 c Flour, all-purpose
1/4 ts Black pepper; ground
1 1/2 c Zucchini
2 tb Vegetable oil

Original recipe makes 6



Preheat oven to 350F. In center of kitchen towel arrange zucchini; gather corners of towel to enclose zucchini and squeeze to remove excess liquid. Combine zuccini, flours, cheese, baking poweder, soda, pepper and salt; set aside. Combine and whisk together yogurt, eggs, oil and fines herbes. Add yogurt mixture to flour mixture and stir till blended. Spray 12 2-1/2" muffin pan cups with cooking spray. Fill each about 2/3 full. Bake in center rack for 20 minutes, or toothpick comes out dry. Set pan on wire rack and cool slightly. Invert muffins of wire rack and let cool. Weight Watcher Exchanges: 1 Fat, 1/2 Protein, 1/2 Vegetable, 1-1/2 Breads, 30 Optional Calories. Nutritional Analysis per serving: 232 calories, 8 g. protein, 8 g. fat, 33 g. carbohydrate, 158 mg calcium, 283 mg. sodium, 74 mg. cholesterol, 2 g. dietary fiber. Calories from fat: 30% Original recipe from Weight Watchers "Simply Light Cooking" Conversion and fat calories by "Rick Weissgerber"

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They cam out dry on the outside and doughy on the inside, partialy due to overcooking trying to get the centers cooked, although by day 2 the moisture had somewhat evened out. Also needed a bit more salt, perhaps salt the zuchini to get more water out, and it might help get the moisture content just right.
Shereenstuff 6y ago

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