Zucchini Muffins – Low Carb Recipe
Description
Delight in these moist and flavorful Low Carb Zucchini Muffins, perfect for a quick snack or a light lunch. Packed with nutrients, they’re easy to whip up and a wonderful way to incorporate veggies into your diet. Enjoy making and sharing this delightful recipe from lovewithrecipes.com.
Recipe Information
| Category | Breads |
|---|---|
| Total Time | 45 minutes |
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings | 12 muffins |
| Aggregated Rating | 4 |
| Review Count | 2 |
| Calories per Muffin | 140.9 |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Fat Content | 9.3 g |
| Saturated Fat | 4.2 g |
| Cholesterol | 73.2 mg |
| Sodium | 72.5 mg |
| Carbohydrates | 9.2 g |
| Fiber | 0.6 g |
| Sugar | 4 g |
| Protein | 6.6 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 | Zucchini (grated) |
| 1 ½ | Eggs |
| 2 | Heavy cream |
| ½ | Sugar substitute |
| 3 | Baking powder |
| 3/4 | Wheat bran |
| 1/2 | Soy flour |
| 1/3 | Additional ingredients (optional for flavor, like nuts or spices) |
Instructions
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Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This step is crucial for ensuring your muffins bake evenly and rise beautifully.
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Prepare the Muffin Tin: Grease a 12-cup muffin tin generously with nonstick cooking spray or butter. This will help prevent sticking and ensure easy removal of the muffins after baking.
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Prepare the Flour Mixture: In a small bowl, combine 4 tablespoons of wheat bran and 2 tablespoons of soy flour. Mix well and sprinkle this mixture evenly over the bottom of each of the 12 muffin cups. This will add a delightful texture and flavor to your muffins.
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Mix the Wet Ingredients: In a larger mixing bowl, whisk together the grated zucchini, eggs, heavy cream, sugar substitute, and baking powder until all ingredients are completely blended. This mixture should be smooth and well-combined for the best results.
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Fill the Muffin Cups: Carefully fill each muffin cup about two-thirds full with the zucchini mixture. This allows enough space for the muffins to rise without overflowing.
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Bake: Place the muffin tin in the preheated oven and bake for approximately 20 to 25 minutes. Keep an eye on them; the muffins are done when they are lightly browned and a wooden toothpick inserted in the center comes out clean.
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Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes. Then, carefully take them out of the tin and place them on a wire rack to cool completely. These muffins are best enjoyed warm, but they store well for later snacking.
Indulge in these low carb zucchini muffins that blend taste with health, perfect for any occasion. Enjoy!
