Zucchini Flax Muffins

It’s been a good while since I posted a recipe!

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After grillin’ out (with the company of Hunter, the ”old man”), I whipped these babies up because we received a MASSIVE zucchini from a friend’s garden.  Oh man, I love baked goods with zucchini.

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6 cups of grated zucchini
1/2 cup melted butter
1/2 cup unflavored, 0% Greek Yogurt
1 cup sugar substitute
1/2 cup brown sugar
1/2 cup white sugar
4 whole eggs
4 tsp vanilla
4 tsp baking soda
5 cups whole wheat flour
1/2 cup ground flax
1 tbsp cinnamon
1 tsp nutmeg

Bake at 350F for 20-25 minutes, depending on your oven.  When fork comes out clean, remove and cool.  Makes roughly 18-20 muffins!

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My dad is diabetic, so I always try to halve the sugar in recipes.  For health benefits, I always halve the butter, and if I have egg whites on hand, go half egg-white and half whole eggs for a recipe.

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Best served warm with a bit of butter/margarine.

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Aren’t these little “muffin buttons” cute?  Makes an extra ‘muffin top,’ which we all know is the best part of the muffin, anyhow!

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Happy eating!

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