Zucchini Cupcakes with Greek Yogurt Frosting
These healthy cupcakes--with whole wheat flour, quinoa and applesauce--can double as morning muffins when topped with a drizzle of honey or small pat of butter.
Source: Midwest Living
Gallery
Recipe Summary
Ingredients
Directions
Tips
Icon: vegetarian
These slightly sweet cupcakes can double as morning muffins with a simple drizzle of honey.
*
For 1 cup cooked quinoa, rinse 1/3 cup quinoa. Place in a small saucepan with 2/3 cup water. Cook according to package directions. Cool. Measure out 1 cup. Use any remaining cooked quinoa in salads.
Nutrition Facts
Per Serving:
167 calories; fat 6g; cholesterol 32mg; saturated fat 1g; carbohydrates 24g; mono fat 3g; poly fat 2g; trans fatty acid 0g; insoluble fiber 2g; sugars 13g; protein 5g; vitamin a 97.2IU; vitamin c 3.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 16.1mcg; vitamin b12 0.1mcg; sodium 161mg; potassium 144mg; calcium 50.5mg; iron 0.9mg.