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 🙂 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 😉 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!
Buffalo zucchini dinner muffins
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
- 1/3 cup light "reduced fat" shredded cheese, I used a 3 cheese blend
- 1/3 cup panko style bread crumbs
- 1 Tbsp flour
Instructions
- Preheat oven to 375F, spray a regular sized 6 hole muffin tin with some non stick spray.
- 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!
- In a bowl mix together all of your ingredients stirring well.
- 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.
- Serve warm out of the oven, makes 6 muffins at 2 smart points each (2 points plus)
- 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
- 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.
How do you grate the zucchini
Just the same way you would grate cheese with a grater, it grates very easily actually 🙂
Vegetti or any similar vegetable spiralizer works! Im making these tonight 🙂
Hope you enjoy them, I used a regular grated but I am sure any will work 🙂
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.
Glad you enjoyed them Sheri, I too loved them, and yes so nice and low in points 🙂
Can these be frozen?
Yes I would think so
These were delicious!!!
Glad you enjoyed them Susan 🙂
These sound really yummy. I think I’m going to try these but mix in some shredded chicken too and turn it into a whole meal muffin.
Sounds yummy! Hope you enjoy them 🙂
I am new to your website and the recipes look really good. Also, I appreciate the nutrition analysis.
My question about this recipe is: Are you using the large muffin cups or the 12-muffin size pan?
Thanks!
Hi Oscar, thank you for your kind words 🙂 these are made in a regular 12 hole muffin tin
Is there a substitute for the liquid egg? Could I just use one whole regular egg instead?
Yes you can use a whole egg.. this recipe was made when eggs had points so I typically would use egg whites
I would be serving these to family that includes someone who does not like anything spicy. Would these be good if you did not include the Franks hot sauce?