Ingredients

The following ingredients have 4 Servings
  • Baking Mix- 1 1/2 cups. Options: basic baking mix
  • Sugar Alternative- equivalent to 3/4 cup of sugar. I prefer a granular alternative such as Splenda in this recipe.
  • Milk- 1/3 cup .
  • Vegetable or similar oil- 1/2 cup.
  • Egg- 1 lightly beaten.
  • Vanilla Extract- 1 teaspoon.
  • Zucchini- 1 cup shredded.
  • Optional- 1/2 cup of sugar free chocolate chips and/or 1/2 cups of nuts such as walnuts.

Instruction

  • Preheat your oven to 325 and prep your muffin pan for nonstick. This recipe is good for 12 average sized muffins.
  • In a mixing bowl, combine together your baking mix, sugar alternative and milk. I use a paddle attachment set on low-medium speed.
  • Slowly add the vegetable oil and then the egg and vanilla extract. Do not over-mix - simply blend your ingredients together.
  • Fold in the zucchini and then the remaining optional ingredients by hand.
  • Bake these muffins for 23-28 minutes or until they begin to brown.