ZUCCHINI-CARROT MUFFINS
Got this recipe from From Family Circle, March 2008. Haven't had a chance to make these yet, though they look good.
Provided by Marz7215
Categories Quick Breads
Time 40m
Yield 12 muffins, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Spray the muffin tins.
- Whisk the first six ingredients in a large bowl.
- Mix eggs, oil and sugar in a medium bowl. Whisk for 30 seconds to dissolve sugar. Stir the shredded zucchini and carrot.
- Stir egg mixture into the dry ingredients. Stir in sunflower seeds. Divide batter into the muffin tins about 1/4 cup each.
- Bake for 23 to 25 minutes or until crowned and lightly browned.
Nutrition Facts : Calories 382.2, Fat 19.7, SaturatedFat 2.7, Cholesterol 52.9, Sodium 321.8, Carbohydrate 45.7, Fiber 2.2, Sugar 19.7, Protein 7.1
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Rizwan Yousafzai
[email protected]I highly recommend this recipe to anyone looking for a delicious and healthy muffin recipe.
Imran Ar
[email protected]These muffins are so easy to make, even my kids can help me. They're also a great way to get them involved in the kitchen.
Hasibulah Durman
[email protected]I've tried a lot of zucchini muffin recipes, but this one is definitely my favorite. The muffins are moist and flavorful, and they're not too sweet.
Aziz Tofic
[email protected]These muffins are a great way to use up leftover zucchini and carrots. They're also a great way to get your kids to eat their vegetables.
Sajawal Sajawal
[email protected]I love that these muffins are made with whole wheat flour. It gives them a nice nutty flavor and makes them more filling.
King Bern
[email protected]These muffins are so moist and fluffy, they almost feel like they're melting in your mouth.
Annie Musonda
[email protected]I've made these muffins with both regular flour and gluten-free flour and they've turned out great both ways.
Angel hernandez
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also great for packing in lunches.
Jonna Wilhelm
[email protected]I love the addition of carrots to these muffins. It gives them a nice crunch and a pop of color.
Taurus Mitchell
[email protected]These muffins are a great way to sneak some vegetables into your kids' diet. They're also a good source of fiber and protein.
TurtleODeath
[email protected]I was pleasantly surprised by how much I enjoyed these muffins. I'm not usually a big fan of zucchini bread, but these muffins were light and fluffy with just the right amount of sweetness.
Roshan Baduwal
[email protected]These muffins are so easy to make and they're so delicious! I love that I can use up my garden-fresh zucchini and carrots in them.
Elie Barnes
[email protected]I've made these muffins several times now and they're always a crowd-pleaser. They're perfect for breakfast, lunch, or a snack.
Isiko Sadiiki
[email protected]I made these muffins for my kids' lunch boxes and they were a hit! They loved the taste and the fact that they were so moist and fluffy.
Priscilla Amekor
[email protected]These zucchini carrot muffins are incredibly moist and fluffy, with a perfect balance of sweetness and spice. They're also packed with veggies, so you can feel good about feeding them to your family.