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

Zucchini Carrot Oatmeal Muffins Recipe

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This recipe for Zucchini Carrot Oatmeal Muffins is from Mom's Timeout Cookbook, 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:  
1/2 cup rolled oats
1 cup all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 cups sugar
1 tbsp baking powder
1 1/2 tsp ground cinnamon
1 tsp salt
3 large eggs + 1 large egg white
3/4 cup oil
1 cup grated zucchini
1 cup grated carrot
3/4 cup golden raisins (optional)
Directions:
Directions:
Preheat oven to 350°. Line a 12-count muffin pan with paper liners, or spray generously with nonstick cooking spray. Squeeze as much liquid as possible out of the zucchini and carrots. We want moist, not mushy. Mix dry ingredients in a large bowl and set aside. In a separate bowl, whisk eggs and oil. Stir in grated zucchini and carrots. Add the wet ingredients to the dry ingredients and stir just until combined. Fill muffin cups about 3/4 full and bake for approx. 20 minutes. They are done when a toothpick inserted comes out clean, and tops spring back when lightly touched. Cool completely in the muffin pans and serve. Store in a tightly sealed container for 4-5 days.

 

 

 

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