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Carrot Zucchini Muffins Recipe

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This recipe for Carrot Zucchini Muffins is from Cooking with Mary, 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:  
2 cups all purpose flour
1 cup rolled oats
3/4 cup firmly packed brown sugar
3 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup skim or 2% milk
3 tbsp. oil
2 egg whites
1 cup finely shredded carrots
1/2 cup (1 small) shredded unpeeled zucchini/summer squash
Directions:
Directions:
Heat oven to 400 degrees F. Spray 12 muffin cups with nonstick cooking spray or line muffin cups with paper baking cups and spray paper cups with nonstick cooking spray.
In large bowl, combine flour, oats, brown sugar, baking powder, cinnamon and salt; mix well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Stir in carrot and zucchini just until blended. Spoon batter evenly into spray-coated mufin cups.
Bake at 400 degrees F. for 16 to 21 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
Number Of Servings:
Number Of Servings:
12 muffins

 

 

 

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