Zucchini-Carrot Muffins

"Got this recipe from From Family Circle, March 2008. Haven't had a chance to make these yet, though they look good."
 
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photo by Boomette photo by Boomette
photo by Boomette
photo by Boomette photo by Boomette
Ready In:
40mins
Ingredients:
13
Yields:
12 muffins
Serves:
8
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ingredients

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directions

  • Preheat oven to 350°F Spray the muffin tins.
  • Whisk the first six ingredients in a large bowl.
  • Mix eggs, oil and sugar in a medium bowl. Whisk for 30 seconds to dissolve sugar. Stir the shredded zucchini and carrot.
  • Stir egg mixture into the dry ingredients. Stir in sunflower seeds. Divide batter into the muffin tins about 1/4 cup each.
  • Bake for 23 to 25 minutes or until crowned and lightly browned.

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Reviews

  1. Yummy muffins! After 23 minutes they were ready. I used only 1/2 cup of sugar. I omitted the sunflower seeds. These muffins have a nice taste and are healthy with the zucchini and carrot. I added a little bit of milk cause the batter was a little bit too thick. Thanks Marz. Made for Photo tag.
     
  2. These turned out really delicious, but I did have to make some changes. Firstly, there isn't nearly enough liquid in this recipe to make a batter, so you will have to add some to make this work. A previous reviewer used milk, which I think would work well. I used a scant cup of prune juice and I also omitted the sugar and used 1/4 cup of agave nectar; I think maple syrup would be tasty as well. Finally, I substituted the egg with r#104832. Thanks for posting!
     
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