Review of the Pumpkin Spice Zucchini Muffins

Pumpkin Spice Zucchini Muffin Recipe

For this review, I made two types of muffins.  The first batch was made using the Ideal Protein vanilla pudding package, and the second batch was made using the Ideal Protein butterscotch pudding package.  I also added 3/4 tsp of pumpkin spice.

Other than those changes, I used the recipe I have previously reviewed:

http://idealproteinrecipesandfoodreviews.blogspot.ca/2013/08/review-of-zucchini-muffin-recipe.html

Review

The smell coming from the oven was heavenly!  The smell of pumpkin spices mixed with butterscotch and vanilla was getting me really excited to try these muffin.  When I pulled them out, I was surprised at how similar they looked.  I expected the butterscotch muffin to be much darker than the vanilla ones, but they looked very similar, a beautiful golden brown.

The first bite I took was of the Pumpkin Spice Butterscotch Zucchini Muffin.  It was unbelievable.  The mixture of cinnamon, nutmeg, and other pumpkin spices jumped out at me, followed by the butterscotch flavour that was really highlighted by the spices.

My second bite was disappointing.  The Pumpkin Spice Vanilla Zucchini Muffin did not taste good.  The vanilla combined with the pumpkin spices gave the muffins an odd taste, and did nothing to highlight the lovely flavour of the vanilla pudding.  I could also really taste the zucchini, which was not pleasant in the company of the other flavours.

I continued to eat both muffins, and definitely confirmed my first bites.  The butterscotch was the right combination with the pumpkin spices and the zucchini.

Both recipes yielded two large muffins (could have easily made 3 smaller ones) and the muffins were moist.  This seems to be the case with this recipe regardless of the type of Ideal Protein pudding packet that is used.

LittleStar's Rating:

Pumpkin Spice Butterscotch Zucchini Muffin 

Pumpkin Spice Vanilla Zucchini Muffin

Review of the Zucchini Chips Recipe

 

Zucchini Chips Recipe

(http://www.3fatchicks.com/forum/ideal-protein-diet/261885-mixn-kitchn-recipes-rainbow-11.html)

Slice the zucchini nearly paper thin
Use parchment paper on a cookie sheet
Use a sprayer for a very light spray of EVOO
Add salt and pepper

Bake at 170 for 1 hour, then turn them all over one by one... and bake another 50 mins (or more, check each 5 mins for crunchiness level)

Review

I have tried this recipe twice.  I don't have a mandolin.  The first time, I used the attachment on my KitchenAid Blender to slice the zucchini.  It did slice quite thinly, but made quite a mess.  The second time, I sliced with a sharp nice, which made the slices quite a bit thicker.

I love the taste of these chips, but I have not been very successful in making them crispy.  They looked nice and golden brown, but were still a bit soggy.  And the slices that were thicker had to be put back into the oven, and cooked even longer.

I also didn't use parchment paper, but sprayed the cookie sheet.  Probably too much oil? 

I will ask for a mandolin and parchment paper for my birthday and see if that makes the difference.

Any tips on making them crispy??  If I can get them crispy, LittleStar's rating will go up!


LittleStar's Rating:

Review of the Zucchini Muffin Recipe

 

Zucchini Muffin Recipe

(http://www.3fatchicks.com/forum/ideal-protein-diet/276016-muffin-recipes.html)

 

1 egg white
pinch salt
whisk egg whites till frothy but not peaked

add 1/2 tsp baking powder + any spices you want
add your Ideal Protein packet of choice
add 1 cup (from raw) lightly sautéed shredded zucchini 

Bake in muffin tins 350 F for 15-20 min. 

Make 3-4 regular-sized muffins

 

Review

I've made these muffins many times.  I have tried them with different Ideal Protein packets, including milk chocolate and dark pudding, cappuccino drink, butterscotch pudding, and combinations of them when making double-batches.

 

All of the drink and pudding combinations result in wonderful muffins!  The texture is a bit different than a regular muffin (not as doughy), and varies depending on how long you bake them.    I find them moist and tasty.  They are very portable, which is really nice if you are travelling and need to get those veggies in.  I also like that I can grab almost any drink or pudding packet, and make some muffins!  I've even used the ready-to-eat chocolate pudding, which made them even more moist.

 

The yield is 3 fairly large muffins, or, like in the picture above, 6 mini-muffins.  I find this a large and satisfying quantity of food for one packet and 1 cup of vegetables.

 

I've also drizzled these in a bit of Walden Farms pancake syrup (like in the picture) to jazz them up a little bit more.

 LittleStar's Rating: