Snack

Protein Summer Squash/Zucchini Muffins is for Snack.

Protein Summer Squash/Zucchini Muffins takes 10 minutes to prepare.

Protein Summer Squash/Zucchini Muffins takes 40 minutes to cook.

Protein Summer Squash/Zucchini Muffins makes 12 servings.

The ingredients for Protein Summer Squash/Zucchini Muffins are:

3 cups chopped veggies (I used a mixture of yellow squash and zuchinni)*
3 eggs
3 scoops of unflavored whey powder, or vanilla (the more whey the less wetness in the muffins)
2 tbsp. baking powder (to rise)
2 tbsp. cinnamon
2-3 env. stevia
3 tbsp. ground flax seed* (not included in nutritional calculations b/c I didn't use it)
3 tbsp. flax meal (makes muffin a bit dryer, if you don't have flax meal I am sure you could just double the ground flax seed)

*I think 2 scoops of soy protein powder for every 4 muffins would be best. With only one scoop, it's really wet. Or, 2 tbsp. whole wheat flour for every 4 muffins.

Here is how you make Protein Summer Squash/Zucchini Muffins:

1. Preheat oven to 350.2. Puree all in blender -- but not TOO smooth -- keep it rough.3. Pour into paper muffin cups. If there's room for plopping in some FRUIT try: raspberries, cranberries, blueberries, peaches, apples, and now my new fave: RHUBARB!!! This last one isn't a fruit but WOW the taste is perfect. I put three large chunks, frozen, into each muffin and when I was eating them it was a delicious soft pocket of rhubarb.OTHER OPTIONS:I divided the mixture into 2 equal quantities. (If you just want to make one kind you could of course just double the spices & sauteed veggies for that variety.)For Mexican Muffins:2 large jalapeno peppers, diced1/2 small onion1 TBLS onion powder1 teaspoon cumin1 teaspoon cayenneSaute onion and jalapeno for 3 to 4 minutes, untill tender. Let cool for a few minutes then add to batter with spices. Spoon into 6 muffin tins and bake at 350 degrees for 40 to 50 minutes.For Savory:6 cloves of garlic, minced1/2 small onion1 TBLS Onion powder1 TBLS Garlic powderSaute onion and garlic for 3-4 minutes, until tender, cool. Add onion, garlic and spices to batter. Spoon into 6 muffin tins and bake for 40 to 50 minutes at 350 degrees.NOTES:I didn't use pam on the muffin tins and they popped out just fine after I ran a knife around the edges.*I used zuchinni and summer squash for veggies, but I am sure you could use cooked spaghetti squash or lightly steamed cauliflower might work too.There are several other variations I have thought of trying, like making a curry flavored one. As far as spices go, you may want to use a little less cayenne. I like things HOT, but I think most people would be good with 1/2 or even 1/4 teaspoon of cayenne in the mexican ones. After P1 you could add basil and/or oregano for italian muffins..the possibilities are endless.Per Serving (2 muffins = 1 serving)1 TBLS of ground flax seed (which would equal 1 teaspoon of flax oil)1/2 scoop of whey1/2 eggNumber of Servings: 12Recipe submitted by SparkPeople user JHISRAEL1481.

The nutritional information for Protein Summer Squash/Zucchini Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 67.5

• Total Fat: 2.2 g
• Cholesterol: 53.1 mg
• Sodium: 343.7 mg
• Total Carbs: 4.5 g
• Dietary Fiber: 1.8 g
• Protein: 8.5 g

The dietary needs meet for Protein Summer Squash/Zucchini Muffins is Low Carb