Best 2 Carrot Zucchini Yogurt Muffins Recipes
Carrot zucchini yogurt muffins are an easy and delicious way to incorporate more vegetables into your diet. These moist and flavorful muffins are made with a combination of shredded carrots and zucchini, which add a subtle sweetness and texture. Yogurt provides a tangy flavor and helps keep the muffins moist. Whether you're looking for a quick breakfast, a healthy snack, or a fun way to get your kids to eat their vegetables, these carrot zucchini yogurt muffins are a great choice.
Here are our top 2 tried and tested recipes!
CARROT-ZUCCHINI YOGURT MUFFINS
Egg whites beaten to stiff peaks ensure that the texture of these whole-grain muffins remains light. Fresh carrots and zucchini keep these vegetable muffins moist.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 dozen
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Coat a standard (12-cup) muffin tin with cooking spray. Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Stir together carrots, zucchini, yogurt, egg yolks, molasses, and orange zest in a large bowl. Fold flour mixture into carrot mixture until just combined. With a whisk or a mixer fitted with the whisk attachment, beat egg whites until shiny, stiff peaks form. Gently fold egg whites into the carrot mixture.
- Spoon batter into prepared tin, filling to the brims. Bake until a toothpick inserted into center of 1 comes out clean, about 25 minutes. Let cool completely in pan on a wire rack.
Nutrition Facts : Calories 167 g, Cholesterol 36 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, Sodium 201 g
CARROT-ZUCCHINI YOGURT MUFFINS
Steps:
- preheat oven to 400 degrees. Coat a standard muffin tin with cooking spray. Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon, and salt. Stir together carrots, zucchini, yogurt, egg yolks, molasses, and orange zest in large bowl. fold flour mixture into carrot mixture until just combined. With a whisk or a mixer fitted with the whisk attachment, beat egg whites until shiny, stiff peaks form. Gently fold egg whites into the carrot mixture. Spoon batter into prepared tin, filling to the brims. Bake until a toothpick insertged into center of 1 comes out clean, about 25 minutes. let cool completely in pan on a wire rack.
Tips:
- Use fresh, grated carrots and zucchini for the best flavor and texture.
- If you don't have yogurt, you can substitute buttermilk or sour cream.
- To make the muffins even more moist, add 1/2 cup of chopped walnuts or raisins.
- If you want a sweeter muffin, add 1/2 cup of sugar or honey.
- Bake the muffins until a toothpick inserted into the center comes out clean.
Conclusion:
Carrot zucchini yogurt muffins are a delicious and healthy snack or breakfast option. They are packed with nutrients and flavor, and they are easy to make. With a few simple ingredients, you can create a batch of muffins that the whole family will enjoy.
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