"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

healthy Carrot & Zucchini Muffins Recipe

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This recipe for healthy Carrot & Zucchini Muffins, by , is from The Douglas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Douglas

Category:
Category:

Ingredients:  
Ingredients:  
2 cups whole wheat flour
1/4 cup packed brown sugar blend sugar replacement
1 Tbsp. Magic Baking Powder
3/4 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground allspice
1/2 cup shredded carrots
1/2 cup shredded zucchini
1 egg
1 cup skim milk
1/3 cup Miracle Whip Calorie-Wise Spread
1/4 cup Back to Nature Trail Mix - Raisins, Almonds, Pumpkin Seeds, Pecans and Apricots

Directions:
Directions:
1. Heat oven to 375F.
2.Mix first 6 ingredients in large bowl. Stir in vegetables. Whisk egg, milk and Miracle Whip until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in trail mix.
3.Spoon into 12 paper-lined muffin cups.
4.Bake 20 min. or until golden brown.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
1/4 c brown sugar Splenda = 1/2 c brown sugar

 

 

 

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