Good evening all. Just thought I would share this tweek to Lisa's Zucchini Muffin recipe. Tonight I tried it for the first time and, while they were in the oven for an eternity and never really firmed up, the flavor was great.

Essentially, I used -
1 IP packet of Vanilla Pudding
3/4 tsp of Pumpkin Spice
1 egg white
pinch of salt
1/2 tsp baking powder
1 c (raw) shredded zucchini, sauteed in 1 tsp olive oil

Per Lisa's instructions, whipped the egg white + salt until frothy, stirred in remaining ingredients and let it all sit together for 10 minutes and then put it into the oven.

HERE is where I think I messed up. My copy of Lisa's recipe didn't state how much water to add to the pudding and if the zucchini needs to be pressed. As well, the grocery was out of regular zucchini so I used Mexican Zucchini, which has more water. I made the pudding as normal (5 oz of water) and squeezed the M. Zucchini, but perhaps it was simply too much. I would love to get any suggestions on this.

At the end of the day, the taste is fabulous despite the gooey-ness of the end result but I suspect it can be tweeked from here (corrected, honestly) and made better. Suggestions?

from my understanding, you don't mix ANY water with the pudding mix. I believe the egg white is enough to make a batter.

Lisa's Original Muffin Recipe

OMG Sarita I am going to make these tonight!!! Its the time of year and I havent made any muffins all summer, I wasnt tempted, but the fall. Pumpkin, apple, ooo la laaa......... I had a pumpkin coffee yesterday it was okay but now the pumpkin muffins. I know the apple will have to wait for a little bit.

and you look FABULOUS by the way, great job!!!!

My recipe has no water b/c there is no water! Just the dry packet

Here it is again from recipes#4 (pumpkin spice sounds great but the *%# vanilla pudding has soy! - oh look! I suggested it )


1 IP packet. Dry. Unprepared. (or alt). you can use potato puree, oatmeal (protithin has unrestricted), or puddings such as banana, lemon, or chocolate.

1-2 egg whites (I use 1 - from the carton so I don't waste yolks). Whipped until frothy but not until peaked.

.5 tsp baking powder

1 c shredded zucchini, from raw, then either sauteed or microwaved for 5 minutes. It reduces and you'll have to drain it (and cool it so it doesn't cook the egg whites)

Seasonings as preferred (depending on flavor. Vanilla is good in oatmeal, so is pumpkin pie spice or cinnamon. Garlic & pepper is good in potato rolls. A few poppy seeds add a nice boost to lemon)

Spray nonstick muffin tin. Do not use papers. Protein STICKS!
Bake 350 for 15-20 minutes. Watch them carefully. Every oven is different. Mine is different depending WHERE in the oven!

1 packet makes 3 muffins for me. And yes, they fall a bit.

I usually make a dozen (4 servings) at once

This recipe can omit the zucchini. The texture is very different.

Ok. Wow. No water?! That's craziness! Do you squeeze the zucchini?

I am going to try this again tonight. The taste was awesome. I was realizing last night that it *may* be possible to make this using my recipe (with added water) and actually do pancakes / grill cakes. I may try that at some point too!

I drain it either WHILE it's cooking in the microwave (I have a microwave safe collander) or while it is cooling.

Just the egg white is all the moisture necessary

I think somewhere in a post (far, far away ) I mentioned the same recipe makes pancakes. No water needed! Just be sure to use a nonstick pan and cook slower than normal pancakes.

I never make the crispy cereal recipe b/c I'm soy protein/gluten-free.

Yum, I'm thinking this will be my Saturday morning breakfast!

I was out of eggs yesterday so I wasn't able to retry the recipe following Lisa's instructions. But tonight, I went and bought more, determined for a tasty treat this evening. Lo and behold - amazingly crazy delicious muffins!

Thanks Lisa!!

Sarita, thanks for sharing! I am excited to try this!

If I were to make these with the Potato Puree, would they still taste good as Pumpkin Spice? (if I added Stevia and the spices of course)
I Hate the Potato Puree by itself, so this would be great!

Man, they were so yummy. It felt like cheating.

I am not sure about that as I have only ever had one packet of the Potato Puree and it was back in May. I don't actually add any sweetener to these using the vanilla pudding mix.

Maybe they would be a good "bread type muffin" since the Potatoes are so salty...

Ooh sounds good. I love pumpkin recipes and can't wait for this time of year to make pumpkin anything. I just got an order of the unrestricted maple oatmeal so I can't wait to try this on the weekend!

Lisa uses the potato packet to make "bread" muffins all of the time! I haven't tried them yet, but will be trying them this weekend. Just don't add any sweetener. I think some bread/muffins would be awesome on cool days with a bowl of warm cabbage or other "cooked" veggies. I'm not crazy about cold veggies on salads.

Also, regarding yummy Pumpkin, I have always used the butterscotch pudding packet to make pumpkin "shakes". Add extra water and ice in the blender, along with some pumpkin pie spice. I had never thought about using it to make muffins, but I'm guessing the butterscotch pudding packet would be an awesome base for pumpkin spice muffins!!! YUM!