| Prep Time | 15 minutes |
|---|---|
| Cook Time | 20 minutes |
Nutrition Facts
| Amount Per Serving | |
| Calories 130 | |
| Calories From Fat 35 | |
| % Daily Value* | |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Cholesterol | 25 mg |
| Sodium | 160 mg |
| Total Carbohydrate | 21 g |
| Dietary Fiber | 1 g |
| Sugars | 10 g |
| Protein | 3 g |
| Vitamin A | 6 % |
| Vitamin C | 4 % |
| Calcium | 4 % |
| Iron | 4 % |
Zucchini Muffins
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Ingredients:
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 3/4 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup Country Crock® Spread
- 3/4 cup sugar
- 2 eggs
- 1 container (6 oz.) nonfat vanilla yogurt (3/4 cup)
- 2 cups grated zucchini, drained on paper towels (about 2 medium zucchini)
Directions:
- Preheat oven to 400°. Line 18-cup muffin pan with paper cupcake liners; set aside.
- In medium bowl, combine flour, baking powder, cinnamon, baking soda and salt; set aside.
- In large bowl, with electric mixer, beat Country Crock® Spread with sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in yogurt. Gradually beat in flour mixture, then zucchini, just until combined. Evenly pour into prepared muffin pan.
- Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 5 minutes; remove from pan and cool completely. Sprinkle, if desired, with confectioners sugar.