Recipe

Carrot-zucchini Muffins Recipe


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Ingredients
  • 2 medium carrots, shredded
  • 1/2 tsp salt
  • 3/4 c orange juice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 medium zucchini, shredded
  • 1 c all-purpose flour
  • 1/4 c butter or margarine, melted
  • 1 c whole wheat flour
  • 1 large egg, lightly beaten
  • 1/2 c sugar
  • 1 tsp ground cinnamon

Directions
  • Step #1 Combine first 7 ingredients In a large-ish bowl; make a well in center of mixture.
  • Step #2 Stir together egg, orange juice, & butter; add to dry ingredients, stirring just until moistened.
  • Step #3 Fold in carrot & zucchini.
  • Step #4 Spoon into greased muffin pans, filling two-thirds full.
  • Step #5 Bake at 400º for 20 mins.
  • Step #6 Remove from pans as soon as possible, & cool on wire racks.
  • Step #7 NOTE: Freeze in an airtight container up to 3 months.
  • Step #8 To reheat wrap each muffin in a damp paper towel; microwave on HIGH 40 seconds or until warm.
  • Enjoy the Carrot-Zucchini Muffins recipe

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