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Lemony Squash Muffins (3 PTS)

  • 12servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, C
MineralsNatrium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/4 cups 140g / 4.9oz All-purpose flour

  2. 1/3 cup 65g / 2 1/3oz Sugar

  3. 1 teaspoon 5ml Baking powder

  4. 1 teaspoon 5ml Baking soda

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 2 cups 474ml Yellow squash - coarsely shredded

  7. 1 tablespoon 15ml Lemon rind - grated

  8. 1 tablespoon 15ml Vegetable oil

  9. 1 Egg - lightly beaten

  10. 8 oz 227g Lowfat yogurt - plain

  11. Vegetable cooking spray

  12. 2 tablespoons 30ml Sugar

  13. 3 tablespoons 45ml Fresh lemon juice

  14. 2 tablespoons 30ml Water

Instructions Jump to Ingredients ↑

  1. Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture.

  2. Combine squash and next 5 ingredients; add to dry ingredients, stirring just until moistened.

  3. Divide batter evenly among 12 muffin pans coated with cooking spray; bake at 375F for 22 min.

  4. Combine 2 Tbsp sugar, lemon juice and water in a small saucepan. Bring to a boil; cook 1 min. Remove from heat.

  5. Pierce the top of each muffin with a fork, and brush with lemon juice mixture; remove muffins from pans. Let muffins stand on a wire rack 15 min.

  6. Per serving: 148 Calories; 2/1g Fat; 0.5 sat fat; 4.2g Protein; 28.3g Carbohydrate; 19mg Cholesterol; 199mg Sodium; 1.2g fiber Food Exchanges: 1 Starch/Bread; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Shared by: Angela, Healthy Recipes WW Pointed by Mary [mnmpoms@ponyexpress.net]10/15/00

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