Low Carb Zucchini Muffins

 

		Ingredients: 4 T wheat bran 1 1/2 cups soy flour, plus 2 T soy flour 1/2 cup zucchini, small diced with skin on 3 egg 3/4 cup heavy cream 1/2 cup club soda 1/3 cup sugar substitute (Splenda) 1 1/2 t baking powder		Nutrition Information: Recipe makes 12 Servings (Calories: 140) @ NET 8.6 carbs, 9.3 fat, 6.6 protein
	Directions: Preheat oven to 375oF. Grease a 12-cup muffin tin with nonstick cooking spray or butter. 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. In a larger bowl, whisk together the remaining ingredients until completely blended. 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. The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean. Remove and let cool before taking out of the pan.

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