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"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 is from Eating with the Conner's: A Southern Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. shortening
1/2 C. packed brown sugar
2 egg whites, lightly beaten
2/3 C. skim milk
2 C. uncooked oats
1 C. all-purpose flour
1 T. baking powder
1/4 tsp. nutmeg
1 C. shredded carrots
1/2 C. shredded zucchini
1 T. chopped almonds
1 T. shortening, melted
Directions:
Directions:
Combine 3 T. shortening and brown sugar in large bowl. Beat until well-blended. Gradually stir in egg whites and milk. Combine 1 3/4 C. oats, flour, baking powder and nutmeg. Stir into liquid ingredients. Add carrots and zucchini. Stir just until blended. Fill lined or greased muffin cups almost full. For topping, combine 1/4 C. oats, almonds and melted shortening. Sprinkle over each muffin and press into batter lightly.

Bake 400º until golden brown, 20 to 25 minutes.
Number Of Servings:
Number Of Servings:
12 muffins
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Good for breakfast, or any time.

 

 

 

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