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Veggie Muffins Recipe

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This recipe for Veggie Muffins, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008


4 tablespoons light margarine
1/4 cup SPLENDAŽ Sugar Blend
1/2 cup whole wheat flour
1/2 cup all purpose unbleached white flour
1/3 cup wheat germ
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup orange juice
1 cup 1% fat milk
1/2 cup shredded zucchini
1/2 cup peeled and shredded carrot

Preheat oven to 350 degrees F. Spray mini muffin tins with nonstick spray. Set aside.
Cream margarine and SPLENDAŽ Sugar Blend for Baking together in a medium bowl using a hand mixer. Mix flours, wheat germ, baking powder, baking soda and salt in small bowl. Add dry ingredients and stir until just blended.
Add orange juice and milk. Mix until blended. Scrape sides of bowl. Add zucchini and carrots, mixing until just blended. Fill prepared muffin tins half full with batter. Bake 10 to 13 minutes. Remove muffins from pan. Cool on wire rack.




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