Carrot Zucchini Muffins – Country Living
Description
This International bread features Unsifted whole-wheat flour 1 c Milk, Firmly packed light-brown 1/3 c Orange juice. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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sugar 1/3 c Vegetable oil 2 ts Baking powder 2 Large eggs 1 ts Ground ginger 1 ts Vanilla extract 1 ts Ground cinnamon 3/4 c Finely shredded carrots 1/4 ts Salt 3/4 c Finely shredded zucchini 1.
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Heat oven to 375'F.
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Grease six 3-inch crown muffin-pan cups.
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In large bowl, combine flour, brown sugar, baking powder, ginger, cinnamon, and salt.
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In small bowl, with wire whisk, combine milk, orange juice, oil, eggs, and vanilla.
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Stir milk mixture into flour mixture just until flour is moistened.
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(Batter should be lumpy.) Set aside 1 T each carrots and zucchini.
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Fold remaining carrots and zucchini into batter.
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Using ice-cream scoop or large spoon, divide batter among greased muffin-pan cups.
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Sprinkle muffins with reserved carrots and zucchini.
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Bake 30 to 35 minutes or until centers spring back when lightly pressed with fin- gertip.
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Cool muffins in pan on wire rack 5 minutes.
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Remove muffins from pan and serve warm.
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Country Living/Oct/93 Scanned & fixed by DP & GG
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 436.8kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 2.4mg1%
- Total Carbohydrate 91.2g31%
- Dietary Fiber 3.2g13%
- Sugars 0.4g
- Protein 12.0g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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