ZUCCHINI SPICE MUFFINS
This recipe is super for using up some of the
abundance of zucchini from our summer gardens. These are so tasty and lovely
for breakfast, slathered with my spreadable healthy butter (recipe on my
blog). These require very little oil and
are still lovely and moist. The muffins will freeze well in a plastic sealed container.
31/4 cups Gluten-Free Bake Mix 2, OR (625 mL)
Grain-Free, GF Bake Mix, OR Keto Bake Mix (3 1/2 cups with Keto BM)
Grain-Free, GF Bake Mix, OR Keto Bake Mix (3 1/2 cups with Keto BM)
2 tsp baking powder
11/2 tsp cinnamon (7 mL)
1 tsp baking soda (5 mL)
1/2 tsp
nutmeg (2 mL)
1/2 tsp
salt (2 mL)
5 eggs
1/3 cup
light-tasting olive oil (75 mL)
1/2 cup granulated sweetener (125 mL)
2 tsp vanilla extract (10 mL)
11/2 tsp unflavored gelatin, optional (7 mL)
3 cups grated zucchini (750
mL)
Preheat
oven to 350°F (180°C).
In
medium bowl, combine Gluten-Free Bake Mix 2 (OR alternative), baking powder, cinnamon, baking
soda, nutmeg and salt.
In
food processor or in bowl with mixer, process eggs. Add
olive oil, liquid sweetener, granulated sweetener, vanilla and gelatin; process
well. Add dry ingredients; process. Stir in zucchini.
Fill
18 nonstick, greased muffin cups 3/4 full.
Bake 25 to 30 minutes or until a dinner knife inserted in a muffin comes
out clean.
Yield: 18 muffins
1 muffin
153.9
calories
5.4
g protein
11.8
g fat
0.4 g fiber
5.1
g net carbs
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