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
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Yasmika Pamudith
[email protected]I'll definitely be making these muffins again.
adzani pepertual
[email protected]These muffins are a great way to use up leftover carrots and zucchini.
Katlego Zimbo
[email protected]I'm not a huge fan of yogurt, but I really liked these muffins. The yogurt adds a nice tanginess.
Miss World
[email protected]These muffins are so moist and fluffy. They're the perfect comfort food.
Ali Affan
[email protected]I love the carrot and zucchini in these muffins. They add such a nice flavor and texture.
Md Sajahan Sorkar
[email protected]These muffins are the perfect grab-and-go breakfast or snack.
Siraj Zaheer
[email protected]I made these muffins for a party and they were a huge hit! Everyone loved them.
zamin aslanov
[email protected]These muffins are so easy to make and they're so delicious. I'll definitely be making them again.
Seso James
[email protected]I'm not a big fan of carrot muffins, but these were actually really good!
Raza Muhgel
[email protected]These muffins are a great way to get your kids to eat their vegetables.
Ali Mubshar
[email protected]I love these muffins! They're so moist and flavorful.
Shambhu Chaudhary
[email protected]These muffins are a great way to use up leftover carrots and zucchini. They're also a great snack or breakfast option.
Nadiya Nadiya
[email protected]I'm not a big fan of zucchini, but these muffins were surprisingly good! The carrot and yogurt really balance out the zucchini flavor.
Janet van Tonder
[email protected]These muffins are so easy to make and they're so delicious. I love that they're healthy too, with all the carrots and zucchini in them.
Debra Collings
[email protected]I made these muffins for my family and they were a hit! Everyone loved them, even my picky kids. They're a great way to get your kids to eat their vegetables.
Eyoel Asefa
[email protected]These muffins turned out amazing! They're so moist and fluffy, and the carrot and zucchini add a nice sweetness and texture. I also love the yogurt in the batter, it makes them extra moist and flavorful.