Kathie's Zucchini Muffins

* Exported from MasterCook *

Kathie's Zucchini Muffins

Recipe By :adapted
Serving Size : 12 Preparation Time :0:00
Categories : Baked Goods

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 3/4 ounces flour, whole-grain wheat -- about 1 cup
3 ounces flour, all-purpose -- about 2/3 cup
1/2 cup sugar substitute
1 teaspoon ground cinnamon
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups shredded zucchini
1/2 cup milk, skim
2 tablespoons canola oil
2 tablespoons honey
1 large egg
Cooking spray
1 tablespoon sugar
1/4 teaspoon ground cinnamon

1. Preheat oven to 400°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey, and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.

3. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins. Bake at 400° for 15 minutes or until golden. Remove from pans immediately; cool on a wire rack.

Source:
"Kathleen Lehner, Montgomery Village, Maryland, Cooking Light, JUNE 2009"
S(Internet Address):
"http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1898573"



Per Serving: 127 Calories; 3g Fat (20.9% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 176mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Original Nutritional Information-before my changes
Calories:145
Fat:3.1g (sat 0.4g,mono 1.6g,poly 0.9g)
Protein:3.5g
Carbohydrate:27.1g
Fiber:1.8g
Cholesterol:21mg
Iron:1.1mg
Sodium:154mg
Calcium:58mg

NOTES : "I was looking for something healthy the kids could grab for breakfast on the way out the door and came up with these muffins. The kids are grown now, but I still enjoy making these. Sometimes I add raisins, nuts, or dried cranberries for variety." -Kathleen Lehner, Montgomery Village, Md.

Rants continued......

Fish Fillet Packet with Sun-Dried Tomatoes

The Canadian Living Test Kitchen, 2005

Light and lemony fish is quick enough for weeknights and special enough for company.

Servings: 4

Ingredients:

4 fish fillets (such as catfish, tilapia, trout or salmon), about 1-1/2 lb total
1 tbsp extra-virgin olive oil
1 tsp grated lemon rind
2 tsp lemon juice
1/4 tsp each salt and pepper
2 tbsp drained oil-packed sun-dried tomatoes, thinly sliced
4 tsp chopped black olives
4 tsp rinsed capers
4 sprigs fresh thyme (or 1/2 tsp dried)

Preparation:
Cut heavy-duty or double-thickness foil 24 inches long; arrange fish in single layer in centre. Brush fish with half of the oil; turn.

In small bowl, whisk together lemon rind and juice, salt, pepper and remaining oil; brush over fish. Sprinkle with tomatoes, olives, capers and thyme. Double-fold sides then ends of foil to seal, leaving room in package for steam.

Place, seam side up, on grill over medium heat; close lid and cook until fish flakes easily when tested, about 15 minutes.


Nutritional Info
Per serving: about -

cal 206 ,pro 30 g ,total fat 8 g ,sat. fat 1 g ,carb 2 g ,fiber trace ,chol 78, sodium 322 mg

Rants continued......