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Zucchini Bread Muffins

Name: Zucchini Bread Muffins
Prep time: 20 min
Total time: 50 min
Cuisine: Breads, Breakfast, Diabetes-Friendly Recipes
Ingredients: ¾ cup all-purpose flour; ¼ cup milled flax seed; 1 tsp baking soda; ¼ tsp baking powder; ¼ tsp salt; 1 tsp cinnamon; ¼ tsp nutmeg; ½ cup vegetable oil; 1 cup Splenda® Stevia Granulated Sweetener; 2 eggs; ¼ cup cultured sour cream; 2 cups shredded zucchini

Makes 12 muffins Calories 150 Prep Time 20 minutes Total Time 50 minutes Made with Splenda® Stevia Sweetener

Ingredients

¾ cup all-purpose flour

¼ cup milled flax seed

1 tsp baking soda

¼ tsp baking powder

¼ tsp salt

1 tsp cinnamon

¼ tsp nutmeg

½ cup vegetable oil

1 cup Splenda® Stevia Granulated Sweetener

2 eggs

¼ cup cultured sour cream

2 cups shredded zucchini

Nutrition Info Per Serving

Serving Size: 1 muffin

Calories	150
Total Fat	11g
Saturated Fat	1.5g
Cholesterol	40mg
Sodium	170mg
Total Carbs	10g
Dietary Fiber	1g
Sugars	1g
Added Sugars	0g
Protein	3g

Instructions

Preheat oven to 350°F and spray a 12-cup muffin pan with cooking spray or line with paper liners.
In a large bowl, combine the flour, flax seed, baking soda, baking powder, salt and spices. Set aside.
In another bowl, whisk together the oil and Splenda Stevia Sweetener. Add in the eggs and sour cream. Mix well.
Fold in the zucchini shreds with a rubber spatula; be sure to not over mix.
Add the dry ingredients to the zucchini mixture and stir until just until a few streaks of flour remain.
Pour batter into muffin pan and bake 20-30 minutes or until a toothpick can be inserted into center and comes out clean.
Let cool and serve.