A Reason to be Thankful

With Thanksgiving weeks away many of us are preparing for a traditional family gathering centered on a delicious home cooked meal. With so many reasons to be thankful this year, I’d encourage you to take a minute to be thankful for your health and the health of your family.
Take advantage of this opportunity to add a few heart healthy ingredients into your family’s meal. Zucchini Muffins are made with whole wheat, vegetables and are lightly sweetened. This is a perfect side dish to add to any Thanksgiving meal.

Zucchini Muffins

Ingredients:

• 1 cup whole wheat flour
• 1 cup all-purpose unbleached flour
• 1 ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• 1/3 cup canola oil
• 3 egg whites
• ½ cup sugar (optional)
• 1 ½ teaspoon vanilla
• 2 cups zucchini, grated

Instructions:
Preheat oven to 350F.

Oil a 12-cup muffin tin pan.

In a large bowl mix together flours, baking powder, baking soda, salt and cinnamon.

In a separate bowl, beat egg whites until foamy. Add the vanilla, sugar and oil. Beat for 3 additional minutes.

Add wet and dry ingredients together then add grated zucchini.

Mix until the batter is blended well.

Spoon batter into the muffin tins.

Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.

Remove from the oven and let cool for 5 minutes.

Nutrition Facts:
Per serving
Serving size 1 muffin

Calories 122
Calories from fat 14
Total Fat 2g
Saturated Fat <1g
Cholesterol 35mg
Sodium 28mg
Carbohydrate 24g
Fiber 2g
Protein 4g

Resource: SFC Sustainable Food Center

For more information contact Christine De La Rosa, Los Fresnos Community Health Worker at 956-407-3348 or email at [email protected] or Los Fresnos City Hall at 956-233-5768.