Low Carb Zucchini Muffins

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Grease a 12-cup muffin tin with nonstick cooking spray or butter.

3. 3

   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.

4. 4

   In a larger bowl, whisk together the remaining ingredients until completely blended.

5. 5

   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.

6. 6

   The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean.

7. 7

   Remove and let cool before taking out of the pan.

8. 8

   Cook's Note: These muffins make great strawberry shortcakes by adding low carb whipped cream and fresh strawberries.

9. 9

   For fun serve them in a martini glass.

No nutritional information available.

No additional tips available.