"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Carrot-Zucchini Muffins Recipe

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This recipe for Carrot-Zucchini Muffins, by , is from THE KELLNER FAMILY COOKBOOK 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Haas
Added: Wednesday, November 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
1 T baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1 cup buttermilk
1/3 cup vegetable oil
1 cup packed light brown sugar
1 small zucchini shredded (1 cup)
2 medium carrots - shredded (1 cup)
1/2 cups raisins
1/2 cup chopped walnuts

Directions:
Directions:
With nonstick cooking spray, coat just bottoms of 3 mini muffin pans or 2 regular muffin tins.
Whisk together flour, baking powder, cinnamon, baking soda and salt.
In another bowl, whisk egg, buttermilk, oil and sugar until blended. Stir in zucchini, carrots, raisins, and walnuts. Make a well in the flour mixture and pour in egg mixture. Stir until dry ingredients are just moistened. Spoon about 2/3 full into each cup. Bake at 375 degrees for 12-15 minutes or until toothpick come out clean.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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