Servings: 4 Prep 20 mins Total Time 20 mins
- 1 8 1/2 ounce package corn-muffin mix
- 1 egg white
- 3 tablespoons water
- 3/4 cup shredded zucchini
- 1/2 cup chopped canned beets
- 2 tablespoons canola oil
1. Combine half corn-muffin mix with egg white and water. Stir in shredded zucchini and beets. Heat canola oil over medium heat in a large skillet. Drop batter by the tablespoon in hot canola oil. Cook 2 minutes; turn and cook 1 to 2 minutes more, until browned.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 195, Fat, total (g): 10, chol. (mg): , sat. fat (g): 1, carb. (g): 23, Monounsaturated fat (g): 4, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 1, sugar (g): 2, pro. (g): 3, vit. A (IU): 47, vit. C (mg): 5, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 12, Cobalamin (Vit. B12) (µg): , sodium (mg): 267, Potassium (mg): 100, calcium (mg): 7, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.