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!

Manic Mondays

I had a lot of errands to run today, so I started my day off right!

Since I had a Skype date early this morning, I ate at my desk!

Had two delicious pancakes, hidden beneath a mound of Chobani 0% plain yogurt and a sliced yellow nectarine.  The coffee is Green Mountain Lake and Lodge – the very best.

Absolutely delicious.  I just bought some Kodiak cakes today, which I’m very excited to try for tomorrow!  Waffles on the way!

Since I wanted to crack the box open as soon as I could, I whipped some of the Kodiak cake mixture into about 1/2 cup of canned pumpkin with almond milk, cinnamon and nutmeg and am currently baking some muffins!  Yum. 

Had to run all around town today (post office, CVS for passport pictures, the bank, the grocery store, etc), and my breakfast held me over for four hours!

Off to check the muffins and unpack my life…