"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Low Carb Zucchini Walnut Muffins Recipe

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This recipe for Low Carb Zucchini Walnut Muffins, by , is from Lisa's Low-Carb Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Mizerak

Category:
Category:

Ingredients:  
Ingredients:  
2 cups ALMOND flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup stevia
2 teaspoons pumpkin pie spice
2 tablespoons butter
4 large eggs
1 medium zucchini, shredded and squeezed
1 teaspoon vanilla
3/4 cup walnuts

Directions:
Directions:
Preheat oven to 350 F. Whisk together all dry ingredients. Add butter, eggs, zucchini, vanilla and walnuts. Divide into 12 muffin cups. Bake for 20-30 minutes until toothpick come out clean.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I wanted to add some more healthy elements to my sweet muffins. This is a great muffin on a low carb lifestyle :)

 

 

 

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