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

Directions

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.

*Serve with “milk” or sour cream to work with ratio.  Spreading butter on top while it is warm is also good.