Zucchini Mini Muffins

Approximately 2:1 Ratio

Makes 12 mini muffins

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.

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Categories: Breakfast, Snacks

Author:Tiffany

Tiffany started making keto meals for her daughter Clara in 2010, after Clara’s diagnosis with Infantile Spasm. While tough at times, managing between the strict requirements of the diet, Clara’s very sophisticated sense of taste, an older daughter whose overwhelming enthusiasm to help is only rivaled by her ability to make a much bigger mess in the process, and a dog who is determined to eat Clara’s leftovers to the detriment of her own waistline, Tiffany is grateful that her hands are being used to heal Clara. Tiffany hopes this website would be especially helpful to those working or single moms who do not have the time to design and try out new meals. Bon appetit to all the keto kids in the world!

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