Low Carb Zucchini Muffins

I adapted this recipe I found on Food Network's website. The recipe was originally from George Stella.

Ingredients:
1 1/2 cups Bob's Red Mill Biscuit and Baking Mix
1/2 cup small diced zucchini
3 eggs or egg replacements
3/4 heavy cream, or soy coffee creamer
1/2 cup club soda
1/3 cup sugar or sugar substitute
1 1/2 teaspoons baking powder
1 teaspoon cinnamon

 This is the egg replacement powder after the water has been added.

 Soy coffee creamer.

Directions:
1. Preheat oven to 350 degrees.
2. Grease a 12 cup muffin tin with nonstick cooking spray or butter. Sprinkle a little flour mix into each cup.
3. In a large bowl, whisk together all the ingredients until completely blended. Fill each muffin cup with an ice cream scooper and bake for about 20 to 25 minutes, or until tops start to brown.

4. The muffins are done when lightly browned and a wooden toothpick inserted into the center of a muffin comes out clean. Remove and let cool before taking out of the pan.