Low Carb Zucchini Muffins
- 4 tablespoons wheat bran
- 1 1/2 cups soy flour plus 2 tablespoons
- 1/2 cup small diced zucchini, with skin on
- 3 eggs
- 3/4 cup heavy cream
- 1/2 cup club soda
- 1/3 cup sugar substitute (recommended: Splenda)
- 1 1/2 teaspoons baking powder
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.
Recipe courtesy of George Stella