Parmesan Zucchini Potato Muffins Directions:
- Preheat the oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a large bowl, combine the grated zucchini, grated potato, and reduced-fat Parmesan cheese.
- In a separate bowl, whisk together the eggs, unsweetened almond milk, olive oil, garlic powder, salt, and pepper. Stir the wet ingredients into the zucchini and potato mixture.
- Stir in the whole wheat flour and baking powder until just combined. Be careful not to overmix.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool slightly before removing them from the tin. Garnish with fresh parsley if desired, and enjoy these savory muffins warm as a snack or side dish!
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Grated zucchini (1 medium): 0 points
- Grated potato (1 medium): 2 points
- Reduced-fat Parmesan cheese (1/2 cup): 4 points
- Whole wheat flour (1/2 cup): 3 points
- Baking powder (1/2 tsp): 0 points
- Large eggs (2): 0 points
- Unsweetened almond milk (1/4 cup): 1 point
- Olive oil (2 tbsp): 4 points
- Garlic powder (1/2 tsp): 0 points
Total Points: 14
Servings: 12
Points Per Serving: 1.2
Nutrition Information:
- Calories: 80
- Fat: 4g
- Protein: 3g
- Carbohydrates: 8g
- Sugar: 1g
- Sodium: 150mg
I await your comments! Enjoy!
