zucchini mini muffins

this is one of the first ketogenic recipe i had to come up with.  clara was in preschool class that had make-your-own-snacks everyday.  i asked the teacher to email me the snack list for every week, so i can prepare something similar for clara.  this actually pushed me to try new things.  zucchini muffin was the snack on the first week of class after clara started her diet.  i use the atkins mix here since my older daughter is allergic to nuts… but it will taste really good with almond flour as well.   

ingredients

6T Atkins all purpose baking mix

3T Splenda

1/2t baking powder

1/16t baking soda

1/16t salt

1/4t cinnamon

1/2 egg

2T canola oil

1/4t vanilla extract

50g zucchini (julienned or grated)

2T melted butter

3T cream

 

mix well all the dry ingredients together.  mix all the wet ingredients together and mix into dry mixture.  mix in zucchini.  divide the batter into the muffin pan.  bake at 375 for 13-15 minutes.

 

(makes 12 mini muffins)

Ratio approximately 2:1 (serve with “milk” or sour cream to work with ratio.  spreading butter on top while it is warm is also good)

**Please read Disclaimer before trying this recipe**
originally posted on march 26, 2012
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