13 Oct Zucchini Muffins – Low Glycemic No Added Sugar
Less than thirty years ago, the zucchini, formerly often referred to as green Italian squash, was hardly recognized in the United States. Today, it is not only widely-recognized, but a particular favorite of home gardeners. Notwithstanding its prolific growing nature, its popularity is probably due to in large part to its versatility as a vegetable as well as in breads and desserts.
Preheat oven to 375ºF
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.
Ingredients
Directions
Preheat oven to 375ºF
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.
