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Zucchini Yogurt Multigrain Muffins Recipe

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This recipe for Zucchini Yogurt Multigrain Muffins, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John and Kelly Siegel
Added: Saturday, November 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup all-purpose flour
1 1/2 cups whole wheat flour
1 cup oats
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2-1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup plain yogurt
3/4 cup Splenda
1/4 cup sugar
3/4 cup honey
2 teaspoon vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)
1/2 cup cocoa

Directions:
Directions:
Preheat oven to 400. Lightly grease 24 muffin cups. In a bowl, sift together the all-purpose flour, whole wheat flour, oats, salt, baking powder, baking soda, cinnamon and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, raisins and cocoa. Scoop into the prepared muffin cups. Bake 18-20 minutes in the preheated oven, until a toothpick inserted in the center of the muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.

Number Of Servings:
Number Of Servings:
24

 

 

 

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