Carrot Zucchini Muffins
"Delicious way for getting your vegetables."
photo by Boomette
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1⁄2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 large egg, lightly beaten
- 3⁄4 cup orange juice
- 1⁄4 cup butter or 1/4 cup margarine, melted
- 2 medium carrots, shredded
- 1 medium zucchini, shredded
directions
- Combine first 7 ingredients in a large bowl; make a well in center of mixture.
- Stir together egg, orange juice, and butter; add to dry ingredients, stirring just until moistened. Fold in carrot and zucchini. Spoon into greased muffin pans, filling two-thirds full.
- Bake at 400º for 20 minutes. Remove from pans immediately, and cool on wire racks.
- NOTE: Freeze in an airtight container up to 3 months. To reheat wrap each muffin in a damp paper towel; microwave on HIGH 40 seconds or until warm.
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Reviews
-
I used only all purpose flour. I reduced the sugar a little bit. I used sweetened applesauce instead of butter. These muffins have a great texture and taste. Thanks swirlycinnacakes :) Made for bargain basement tag game
Tweaks
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I used only all purpose flour. I reduced the sugar a little bit. I used sweetened applesauce instead of butter. These muffins have a great texture and taste. Thanks swirlycinnacakes :) Made for bargain basement tag game
RECIPE SUBMITTED BY
I eat food. Yum.
