Sunday, August 21, 2016

Zucchini Muffins - Hooterville Cooks

Zucchini Muffins - made with the one and only zucchini I was able to grow this year.. Bad garden year for me.

My new recipe find and test was using Flax Seed and Whey Powder. (no palina is for a new recipe, yet to try)


This recipe I found on the Atkins Blog… and I had to try it, I sure missed having my muffins…But no MORE!
hubby gave them a 4  pitchforkimages.jpg

Ingredients: large Eggs (Whole), 2 tbsps Canola Vegetable Oil ,1 tsp Vanilla Extract ,4 1/2 oz Zucchini 1 cup Organic 100% Whole Ground Golden Flax seed Meal ,1 oz Vanilla Whey Protein ,1/3 cup Sugar Substitute), 1 1/2 tsps Cinnamon, 3/4 tsp Baking Powder, 1/4 tsp Salt, 1/8  tsp Allspice Ground, 1/8 tsp Nutmeg (Ground)  (I also added a Tablespoon of unsweetened coconut and used pumpkin pie spice - I was plumb out of baking spices except for pumpkin!)

Directions: 1. Preheat an oven to 350°F. Grease 6 wells of a standard nonstick muffin tin. 2. Combine the eggs, oil and vanilla in a small bowl. Using a whisk beat until frothy about 1 minute. Shred the zucchini, add it to the bowl mixing to combine. 3. Add the flax meal, protein powder, granular sugar substitute, baking powder, salt, and spices. Mix with a spoon to combine. 4. Bake for 25 minutes until slightly puffed, golden and cooked through. Enjoy!