All recipes, Main meals, Side dishes

Buffalo zucchini dinner muffins

October 5, 2016

I am pretty excited to share these with you guys… you all know I am a little “buffalo” obsessed, I will try and turn any dish into a spicy buffalo version if I can ๐Ÿ™‚ I wanted to try and come up with a side dish, something I don’t make a lot of, and I had zucchini on my mind… If you know me well then you probably understand my non existent relationship with greens! Honestly I have never cared for vegetables, I know I know, eat your stinkin vegetables.. I try, I really do.. but I need to enjoy the foods I am eating and not forcefully swallow them down because they are good for me ๐Ÿ˜‰ Zucchini is one of those vegetables that does’nt really have much of a taste and this is a win win in my books ha ha! These tasty buffalo zucchini muffins were a little tricky to photograph, I’m not sure they look too pretty but dam did they taste good! At only 2 smart points each they are a great side dish or just eat them on their own like I did, I polished of 3 no problem!

dscn5762

5.0 from 2 reviews
Buffalo zucchini dinner muffins
Author: 
Recipe type: Side dishes/main meals
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
2sp/2pp each
Ingredients
  • 2 cups grated zucchini (I used 2 zucchini's but will depend on size)
  • 3 Tbsp liquid egg whites
  • 1.5 Tbsp franks hot sauce
  • 2 Tbsp light ranch dressing
  • 2 Tbsp softened light cream cheese
  • ⅓ cup light "reduced fat" shredded cheese, I used a 3 cheese blend
  • ⅓ cup panko style bread crumbs
  • 1 Tbsp flour
Instructions
  1. Preheat oven to 375F, spray a regular sized 6 hole muffin tin with some non stick spray.
  2. Grate your zucchini and using a tea towel type cloth wring out all excess water from your grated zucchini, try and get as much as you can out, if you have a strong pair of hands around you now would be the time to grab them and have them wring it out good for you!
  3. In a bowl mix together all of your ingredients stirring well.
  4. Spoon mixture into your 6 muffin cups and bake in oven for approx 25 minutes, remove form oven and using a knife carefully scrape around muffins to turn them over, you need to crisp up the bottoms a little. Return to oven for 10 more minutes.
  5. Serve warm out of the oven, makes 6 muffins at 2 smart points each (2 points plus)
  6. Nutritional info per muffin (not incl zucchini) Calories 73..Fat 3.2g..Saturated fat 1.8g...Carbs 5.2g...Fiber 0.1g...Sugars 0.9g..Protein 4.7g
  7. Feel free to double the recipe for more muffins, also these can be made in a mini muffin tin if you prefer "tot" size muffins, best stored in sealed container in fridge, re-heat in oven to crisp up.

dscn5718

dscn5730

dscn5744

dscn5761

dscn5792

dscn5793

You Might Also Like

6 Comments

  • Reply Flora October 5, 2016 at 7:44 pm

    How do you grate the zucchini

    • Drizzle
      Reply Drizzle October 6, 2016 at 1:09 pm

      Just the same way you would grate cheese with a grater, it grates very easily actually ๐Ÿ™‚

    • Reply Stephanie Matz October 19, 2016 at 9:43 am

      Vegetti or any similar vegetable spiralizer works! Im making these tonight ๐Ÿ™‚

      • Drizzle
        Reply Drizzle October 19, 2016 at 1:27 pm

        Hope you enjoy them, I used a regular grated but I am sure any will work ๐Ÿ™‚

  • Reply Sheri November 15, 2016 at 10:39 pm

    OMG these are amazing!!!! They are easy to make and super yummy! They almost taste like real buffalo chicken which is great when you are craving some high point foods.

    • Drizzle
      Reply Drizzle November 16, 2016 at 12:00 pm

      Glad you enjoyed them Sheri, I too loved them, and yes so nice and low in points ๐Ÿ™‚

    Leave a Reply

    Rate this recipe: