This low carb zucchini muffin recipe uses soy flour and a sugar substitute making it a healthy breakfast or snack. You can make them ahead of time and freeze them, too.
4 tablespoons wheat bran
1 1/2 cup soy flour, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons soy flour
1/2 cup finely diced zucchini, with skin on
3 eggs
3/4 cup heavy cream
1/2 cup club soda
1/3 cup sugar substitute (such as Splenda)
1 1/2 teaspoon baking powder
Preheat the oven to 375 degrees F. Grease a muffin tin.
Combine the wheat bran and 2 tablespoons of the soy flour. Sprinkle it evenly in the greased muffin cups.
Combine the remaining soy flour, zucchini, eggs, heavy cream, club soda, sugar substitute, and baking powder in a bowl. Mix until just blended (do not overmix).
Divide the batter between the muffin cups, filling them 2/3rds full.
Place the muffins in the oven and bake at 375 degrees F for 20-25 minutes or until lightly browned.
Remove the muffins from the oven and let cool in the pan for 10 minutes. Remove the muffins from the pan and let cool completely on a wire rack. Store the muffins in an airtight container.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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