INGREDIENTS
1
large egg
1/2 cup
light brown sugar, packed
1/3 cup
canola or vegetable oil
1/4 cup
granulated sugar
1/4 cup
cup sour cream (lite is okay; or Greek yogurt may be substituted)
1
teaspoon vanilla extract
1
cup all purpose flour + 1/4 cup for tossing with blueberries
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/4 tsp
salt, or to taste
1
cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)
1 cup
fresh blueberries (I haven’t tried with frozen)
NOTES
Makes 14 muffins @ 100cal/20.4c/0.6f/4.5p; 4* Subbed unsweetened applesauce & nonfat greek yogurt; Added 1/2 t cinnamon and 1 scoop multipurpose protein powder
Rachel Robinson • 2020-09-11