 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 20 |
|
**Note: the photo is not mine. Ingredients:
4 cups soy flour |
1/3 cup ground flaxseed |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons baking powder |
1 teaspoon salt |
1 1/2 teaspoons ground cinnamon |
4 eggs |
3/4 cup vegetable oil (could be 1/2 cup) |
1 1/2 cups sugar substitute, such as splenda |
2 medium zucchini, shredded (about 2 cups) |
1 cup light sour cream |
1 cup walnut pieces (optional) |
Directions:
1. Preheat the oven to 350
2. Coat 24 muffin cups with cooking oil spray or line with cupcake liners.
3. Whisk together the soy flour, ground flaxseed, baking soda, baking powder, salt, and cinnamon in a large bowl.
4. In a separate bowl, mix the eggs, oil, and sugar substitute for 30 seconds, until the sugar substitute is dissolved. Stir in the shredded zucchini.
5. Stir the egg mixture into the flour mixture. Stir in the sour cream and then the walnuts, if using. Pour the batter into the prepared muffin pan, filling the cups three-quarters full. If all 24 cups will not be used, fill the empty cups with a few tablespoons of water.
6. Bake for 23 to 25 minutes, or until crowned and light browned.
|
|