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Reviews
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Views
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Date Recipe posted
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0
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5923
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Fri June 17, 2005
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Recommended By
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Average Rating
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No recommendations
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None indicated
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Description:
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Excellent moist way to use your summer zucchini!
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Ingredients:
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1 1/2 C unprocessed bran (found in bulk sections of your grocery store)
1/2 C protein powder
1 T baking powder
1/2 tsp salt
1 tsp cinnamon (I also added 1/4 tsp nutmeg and cloves)
1/2 C Splenda
3/4 C low-carb milk (or 1/2 n 1/2)
2 eggs
1/4 oil
1 C grated zucchini (1/2 large zucchini)
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How To Prepare:
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Pre-heat oven to 375 degrees.
Blend dry ingredients, set aside.
Blend milk, eggs, oil. Add dry ingredients, fold in zucchini.
Fill muffin cups 2/3s full.
Bake at 375 for 20 minutes or until knife comes out clean.
Cool on rack to dry.
Yummy, very filling!
(I omitted Splenda and the muffin smelled very sweet but was not. Splenda to taste- the frosting makes it a perfect slightly sweet cake)
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Optional frosting:
3 oz cream cheese, 2 T heavy cream, 1/4 C davinicis any flavor. Mix thoroughly. Slice muffins in half and dab a little frosting on the halves 
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Nutritional Info- (not including Splenda as I omitted that for a less sweet muffin & not including frosting)
Calories per: 97
Fat: 6
Saturated fat: 1.66
Carbs: 5.67
Fiber: 3.08
Protein: 7.83
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Number of Servings:
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12 muffins
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Carbs per serving - include all nutritional information if known:
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2.5 Net carbs each
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Preparation Time:
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5 minutes
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Effort (Easy, Average, Difficult):
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Easy
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Source:
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My own
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