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Carrot & Zucchin Muffins Recipe

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This recipe for Carrot & Zucchin Muffins is from Annette's Plant Based/Vegan 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:  
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 almond, apricot, pecan, pumpkin seed and raisin trail mix
Directions:
Directions:
Heat oven to 375ºF.
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.
Spoon into 12 paper-lined muffin cups.
Bake 20 min. or until golden brown.

 

 

 

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