Servings | 12 |
---|---|
Preparation Time | 10 Minutes |
Cook Time | 30 Minutes |
Total Time | 40 Minutes |
Difficulty | Easy |
Main Ingredient | Zucchini; Blueberry Muffin Mix; Eggs |
Category | Vegetables; Rice & Grains; Eggs |
Meal | Breakfast; Brunch |
Type | Appetizer; Dessert |
Cuisine | American |
Cook Method | Baking |
Diet |
1 box blueberry muffin mix
1/2 cup skim milk
1/4 cup vegetable oil
2 eggs
2 small zucchini, shredded
1 teaspoon vanilla extract
1 can blueberries, drained and rinsed
Preheat an oven to 425 degrees F and grease a muffin tin.
Combine the muffin mix, milk, oil, eggs, zucchini, and vanilla extract in a bowl until blended thoroughly. Slowly fold in the blueberries.
Pour the batter into cups and bake about 20 minutes or until golden brown. Cool for 5 minutes and then remove from pan. Serve warm.
Calories: 210 cal
Total fat: 8g
Saturated fat: 2g
Cholesterol: 30mg
Sodium: 260mg
Carbohydrate: 31g
Fiber: 5g
Protein: 4g