The Importance of Iron
1/2 cup rolled oats, toasted
1/4 cup pecan halves, toasted and chopped
2 large eggs
3 large egg whites
1/2 cup apple butter
1/4 cup vegetable oil, preferably canola oil
2 cups grated zucchini (1 medium)
Preheat oven to 375 degrees F. Spray 16 muffin cups with nonstick cooking spray. In a large bowl, stir together flours, sugar, baking powder, cinnamon, salt, oats and pecans. In a medium-sized bowl, whisk together eggs, egg whites, apple butter and oil. Stir in zucchini. Fold this mixture into the dry ingredients with a rubber spatula just until well combined. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. Bake for 20 to 25 minutes, or until the tops are golden and spring back when lightly pressed. Makes 16 muffins.
Per muffin: 233 calories; 5 grams protein; 42 grams carbohydrates; 6 grams fat; 27 milligrams cholesterol; 213 milligrams sodium.
Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Illinois. For comments or questions, contact her at firstname.lastname@example.org or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators writers and cartoonists, visit the Creators website at www.creators.com.