Zucchini-Carrot muffins

Name: Zucchini-Carrot muffins Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24
Ingredients: 1.5 c shredded zucchini; 1.5 c. shredded carrots; 1 c. unsweetened applesauce; .5 c honey; .5 c. brown sugar; 4 eggs; 2.t. vanilla; 3 c. freshly milled flour (can used whole wheat); 1 t. baking soda; 1 t. salt

(1)

Minutes to Prepare: 20
Minutes to Cook: 15

Number of Servings: 24

Ingredients

1.5 c shredded zucchini1.5 c. shredded carrots1 c. unsweetened applesauce.5 c honey.5 c. brown sugar4 eggs2.t. vanilla3 c. freshly milled flour (can used whole wheat) 1 t. baking soda1 t. salt

Directions

Combine wet ingredients; add zucchini and carrots. Separately, combine dry ingredients. Combine wet and dry, just enough to mix. Put in greased muffin tins; cook at 350 for 12-15 minutes.
Makes 24 muffins

Number of Servings: 24

Recipe submitted by SparkPeople user REFORMEDGRITS.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 115.7
Total Fat: 1.2 g
Cholesterol: 36.4 mg
Sodium: 173.7 mg
Total Carbs: 24.5 g
Dietary Fiber: 2.5 g
Protein: 3.4 g

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Member Reviews

BETRME100
Very tasty...this is a denser muffin than a lot of people are probably used to...I happen to like that texture myself...the only thing I did differently was to add 1 teaspoon of cinnamon to the dry ingredients. I'll put most of these in the freezer and pull one out as needed. - 8/16/10