Zucchini Muffins- Low Carb Recipe

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Ingredients:

Serving

4 tbsp wheat bran
1 1/2 cups soy flour , plus
2 tbsp soy flour
1/2 cup zucchini, small diced with skin on
3 eggs
3/4 cup heavy cream
1/2 cup club soda
1/3 cup sugar substitute (splenda )
1 1/2 tsp baking powder

Directions:

Preheat oven to 375 degrees F.
Grease a 12-cup muffin tin with nonstick cooking spray or butter.
In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan.
In a larger bowl, whisk together the remaining ingredients until completely blended.
Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown.
The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean.
Remove and let cool before taking out of the pan.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	70.03 Kcal (293 kJ)
Calories from fat	33.72 Kcal
		% Daily Value*
Total Fat	3.75g	6%
Cholesterol	38.4mg	13%
Sodium	19.95mg	1%
Potassium	280.04mg	6%
Total Carbs	4.81g	2%
Sugars	1.22g	5%
Dietary Fiber	1.91g	8%
Protein	5.52g	11%
Vitamin C	1.4mg	2%
Iron	1mg	6%
Calcium	60.4mg	6%

Amount Per 100 g
Calories	177.61 Kcal (744 kJ)
Calories from fat	85.52 Kcal
		% Daily Value*
Total Fat	9.5g	6%
Cholesterol	97.37mg	13%
Sodium	50.6mg	1%
Potassium	710.21mg	6%
Total Carbs	12.21g	2%
Sugars	3.1g	5%
Dietary Fiber	4.84g	8%
Protein	14.01g	11%
Vitamin C	3.5mg	2%
Iron	2.6mg	6%
Calcium	153.3mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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