Recipe by Janeva Eickhoff
1 butterscotch pudding mix (dry)
1 plain pancake mix (dry)
½ tsp. pumpkin pie spice
1 tsp. baking powder
1 tsp. Splenda or Stevia
1/3 C. liquid egg whites
2 tsp. olive oil
3 T. water
½ C. shredded zucchini
- Preheat oven to 350.
- Microwave shredded zucchini on high for 1 minute. Blot with paper towels to absorb all moisture; set aside.
- In a medium bowl, mix together the dry ingredients.
- Add liquid ingredients (except zucchini); stir. Fold in zucchini.
- Coat a regular sized muffin tin with cooking spray, spoon batter into muffin tin making 6 muffins.
- Bake 12 minutes.
Servings: 6 muffins = 2 unrestricted; 3 muffins = 1 unrestricted
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