Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Zucchini
- shredded
1 c Flour, all-purpose
11 tb Flour, whole wheat
3/4 oz Cheese, Cheddar, low-fat
- shredded
2 tb Sugar, granulated
2 ts Baking powder
1/4 ts Baking soda
1/4 ts Black pepper, ground
1/8 ts Salt
1/2 c Yogurt, plain, low-fat
2 Eggs
2 tb Vegetable oil
1 t Fines herbes, dried
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.
