Servings = 12 (you should get 12 muffins depending on the size of your muffin tins)

This recipe is fine for all stages of the program.

Ingredients:

• 1 cup Carbquik
• 1/2 cup ground flax (or psyllium fibre)
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp baking soda
• 1 tsp baking powder
• ¾ cups of granulated stevia or splenda
• 2 eggs – beaten
• 1½ cups of grated raw zucchini
• 1/4 cup canola or olive oil
• 2 Tbsp lemon zest
• 1/4 cup freshly squeezed lemon juice (if you want the muffins to be a little more lemony, you could add a 1/4 tsp of lemon extract and adjust as needed for future batches)

Directions:

1. Preheat the oven at 350°F.
2. In a bowl mix the Carbquik, ground flax / psyllium, cinnamon, sweetener, nutmeg, baking soda and baking powder.
3. In another bowl mix the zucchini, eggs, canola oil, lemon zest and lemon juice together.
4. Combine the wet and dry ingredients and and mix thoroughly.
5. Transfer the batter into muffin tins (one easy way to get them even is to use an ice cream scoop or a 1/4 cup measuring cup)
6. Bake for 25-35 minutes (when checking a baked item to see if it is cooked, use a toothpick , push it into the middle of the muffin and the toothpick should come out clean with no batter on it)