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    Zucchini Bread Muffins - 9/19/2006 7:19:50 PM
    Associate Recipe Consultant Gail

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    Click items underlined in blue for links to additional information. 

    __________________________________________________________________________
    Zucchini Bread Muffins
    __________________________________________________________________________
    From member goin4healthy I took the recipe for Oatmeal Pumpkin Muffins and tweaked it a bit to create my own zucchini bread muffins. These are very good!

    BMOS Note: The use of ground oat flour may cause one to lose slowly, or for progress to stop.  Please see ingredient link for more information.

    Topping:

    • 2 tablespoons Splenda
    • ½ teaspoon cinnamon
    • 2 tablespoons oatmeal (not ground)


    Bake in foil cupcake papers and the muffins do not stick.

    Mix all the ingredients together well. Pour equally into six muffin cups. Mix together the topping ingredients and sprinkle evenly on all 6 muffins. Bake in a preheated oven at 350 degrees for approximately 20 minutes. (I live at 5,000 miles above sea level and needed to add another 5 minutes to my bake time.)

    I am a female Body Type B, so two muffins equal one serving for me.

    ** ingredient is not recommended for use during the reduction phase of program.  See "General Food and Cooking" FAQ for more detail.

    Compatible with Body Type:
    Breakfast A-C-D-E
    Morning Snack C-E
    Lunch A-B-C-D-E
    Afternoon Snack B-C-D
    Dinner A-B-C-D-E
    PM Snack

    This Recipe Contains: Protein A, Carb B, Free Veggie

    How do I measure out a serving?

     

    Effective February 2013, I'll be moving on to other Provida adventures and will no longer be part of the 6WBM staff.   I've enjoyed working with you all and wish you the best with your weight loss endeavors.

     
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    Teacup4's Version - 5/3/2007 3:46:43 PM
    Associate Recipe Consultant Gail

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    Member teacup4 doubles the amount of most of the ingredients in this recipe and prefers baking her version in a 9 X 13 parchment lined pan. She uses a higher proportion of zucchini and UNGROUND oats (3 cups of each) and a bit more baking powder (1 1/2 teaspoons) She also likes the addition of maple flavoring in her version. Teacup suggests beating the egg whites till soft peaks form, carefully adding flavorings, folding in dry ingredients, then zucchini. She does not use additional oats in her topping and bakes for approximately 45 minutes.
     

    Effective February 2013, I'll be moving on to other Provida adventures and will no longer be part of the 6WBM staff.   I've enjoyed working with you all and wish you the best with your weight loss endeavors.

     
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    Re: Zucchini Bread Muffins - 8/23/2007 1:25:45 PM
    Sparkyjs65

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    I love these. However, I don't grind my oatmeal, I just add it in as is and they come out wonderful.
     

          

     
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    Re: Zucchini Bread Muffins - 9/10/2007 5:30:59 AM
    Kerena7910

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    I made these muffins this weekend and had one for breakfast today....they are sooooooo yummy, the only downside is that I want more than one :(  But I know better than to do that, but I think I am going to make a double batch next weekend.  I made  6 muffins, and I froze 4, I am hoping that they freeze well.  This is an excellent recipie and highly recommended!!!


     
     
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    Re: Zucchini Bread Muffins - 7/3/2008 5:03:19 AM
    sandra731

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    THESE WERE VERY GOOD! I TRIED ANOTHER MUFFIN RECIPE EARLIER THIS WEEK THAT I CAN'T SAY WAS TOO GOOD. IT WAS THE FIRST I HAD MADE AND DIDN'T USE LINERS AND IT RUINED MY PAN. BUT THIS TASTED GOOD, WAS EASY TO MAKE AND I'LL MAKE IT AGAIN. I USED THE OATS UNGROUND, AND IT WAS FINE. 

     

     

     
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    Re: Zucchini Bread Muffins - 9/10/2008 6:50:07 AM
    m0m-2-hayden-and-emma!

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     I made these for PWOM yesterday and they were good but bland.  I will double the cinnamon and nutmeg next time as well as use a little more vanilla.  I think with those adjustments made they will be good. 

    I also froze them and pulled one out into the frige last night so I could eat one as another PWOM this morning and it did really well.  

     

     

     
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    Re: Zucchini Bread Muffins - 9/10/2008 6:51:56 AM
    m0m-2-hayden-and-emma!

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     P.S.  I also did not grind the oats and they were fine.

     

     

     
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    Re: Zucchini Bread Muffins - 9/11/2008 8:29:58 AM
    heidiwalbourn

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    These were so good.  I had made the plain oat muffins a while back and they tasted like dry oatmeal and eggs and where HORRIBLE.  But these... these were yummy.  I have a ton of zucchine out of my garden and was tired of watching my family eat my yummy zucchine bread... now I can have some too.

     
     
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    Re: Zucchini Bread Muffins - 10/19/2008 1:05:34 PM
    nanipnut

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    Made this today, will be using for my breakfast in the morning before the workout. It will be a nice alternate to egg whites!!!!!!!! YEAH I am a "B" so carbs for breakfast are a no-no but if doing the workout in the AM I think I will be ok.

     
     
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    Re: Zucchini Bread Muffins - 10/29/2012 8:11:44 PM
    mycatarlene

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    I made these yesterday and they turned out pretty good!  I wasn't sure if I would like the zucchini, but was suprised on how nice it made the finished consistency.

    For the oatmeal, I mix together whole oatmeal with a little coarse ground oatmeal with a little steel cut oatmeal.  The steel cut changes it up and makes it a little chewy.

    The key is to let the mixture set at least 30 minutes so the oats absorb the egg.

    I have the no salt baking powder, it's 'Hains Featherweight baking powder'. 

    I like the splenda and cinnamon on top, nice touch. 

    Will definately make again.  Thanks for the recipe.

     

     
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    Re: Zucchini Bread Muffins - 4/7/2013 12:38:05 PM
    TwstedCrayon

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    OMG... These ar so good! My partner and I, along with one of our daughters have been POP'n for two weeks. I've lost 15 pounds. So has my partner. DD has lost 10. 40 GONE
     
     
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