Recipe courtesy of George Stella
Episode: Sunday Dinner
Low Carb Zucchini Muffins
Total:
40 min
Active:
15 min
Yield:
12 servings
Level:
Easy

Nutrition Info

Total:
40 min
Active:
15 min
Yield:
12 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Preheat oven to 375 degrees F.

Grease a 12-cup muffin tin with nonstick cooking spray or butter. In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan.

In a larger bowl, whisk together the remaining ingredients until completely blended. Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown. The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean. Remove and let cool before taking out of the pan.

Cook's Note

These muffins make great strawberry shortcakes by adding low carb whipped cream and fresh strawberries. For fun serve them in a martini glass.

IDEAS YOU'LL LOVE

Zucchini Cakes

Recipe courtesy of Sandra Lee

Lemon Pasta-Stuffed Zucchini

Recipe courtesy of Food Network Kitchen

Low Carb Blueberry Muffins

Recipe courtesy of George Stella

Low Carb Pizza

Recipe courtesy of George Stella

Broiled Tomatoes: Low Carb

Recipe courtesy of Food Network Kitchen

Low Carb "Mock" Raisinettes

Recipe courtesy of George Stella

Low Carb Lettuce Burgers

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking