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Recipe
Carrot-zucchini Muffins Recipe
Print 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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Bread
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Muffins
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easy
zucchini
muffins
carrot
cheese
side
sweet
quick
onion
healthy
breakfast
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cheap
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delicious
bread
brunch
cinnamon
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