Pumpkin Zucchini Muffins

Delicious muffins with added veg - what more could you ask for in a Phase 1 friendly recipe?

Recipe by Janeva Eickhoff

Ingredients:

• 1 Ideal Protein Butterscotch Pudding mix (dry)
• 1 Ideal Protein Plain Pancake mix (dry)
• ½ tsp. pumpkin pie spice
• 1 tsp baking powder
• 1 tsp Splenda or stevia
• 1/3 cup liquid egg whites
• 2 tsp olive oil
• 3 Tbsp water
• ½ cup zucchini, shredded
• Cooking spray

Directions:

1. Preheat oven to 350.
2. Microwave shredded zucchini on high for 1 minute. Blot with paper towels to absorb all moisture; set aside.
3. In a medium bowl, mix together the dry ingredients.
4. Add liquid ingredients (except zucchini); stir. Fold in zucchini.
5. Coat a regular sized muffin tin with cooking spray, spoon batter into muffin tin making 6 muffins.
6. Bake 12 minutes.

Servings: 6 muffins = 2 unrestricted; 3 muffins = 1 unrestricted

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