Thursday, August 25, 2011

Zucchini Muffins

Zucchini MuffinsFor most of my early childhood, we had a huge garden in our backyard. One of the vegetables we grew way too much of every year was zucchini. I remember pulling wagonfuls through the neighborhood with my dad in an effort to share the abundance. Now that I've rediscovered zucchini as a low-carb staple, it seemed only fitting to recreate my mom's zucchini bread recipe as a low-carb dish.

⅔ c almond butter (6 oz)
4 eggs
2 T honey
6 T butter, softened
¼ t salt
2 t baking powder
1 t cinnamon
½ t nutmeg
1 c finely shredded zucchini (6 oz)
  1. Beat together all ingredients until thoroughly combined.
  2. Divide batter evenly among 6 well-greased jumbo* muffin cups.
  3. Bake at 350°F for 60-65 min or dark golden brown and set in the centers.
*NOTE: This recipe can also be made in standard muffin cups. Divide batter up among 12 cups and cut the baking time about in half.

Nutrition Facts
Serving Size 1 jumbo or 2 standard muffins
Serving per Recipe 6
Amount per Serving
Calories 346
Total Fat 29.9 g
  Saturated Fat 9.5 g
  Polyunsaturated Fat 4.7 g
  Monounsaturated Fat 13.9 g
Cholesterol 154 mg
Sodium 485 mg
Potassium 340 mg
Total Carbohydrates 13.2 g
  Dietary Fiber 4.0 g
  Sugars 7.7 g
Protein 10.7 g

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