Zucchini (or carrot) healthy breakfast muffins

Name: Zucchini (or carrot) healthy breakfast muffins Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 14
Ingredients: Preheat oven to 350�F. and butter or line eighteen muffin cups.; In a large bowl whisk together the flours baking soda cinnamon nutmeg and salt and then whisk in the sugars. Coarsely shred the carrots and chop the walnuts or pecans. Add the carrots nuts and dried fruit to the flour mixture and toss well.; In another bowl whisk together the eggs oil yogurt and vanilla extract. Peel and core the apple and coarsely shred. Stir the shredded apple into the egg mixture and then add to the flour mixture stirring until batter is just combined well and there aren't any large dry spots.; Divide batter among muffin cups and bake until puffed and golden and the tester comes out clean 15-20 minutes (I had to bake for 25). Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days and can also be frozen.; Nutritional info: Divided into 18 servings one muffin is 143 calories 2.2g fiber 4.1g protein

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 14

Ingredients

Preheat oven to 350�F. and butter or line eighteen muffin cups.In a large bowl, whisk together the flours, baking soda, cinnamon, nutmeg and salt, and then whisk in the sugars. Coarsely shred the carrots and chop the walnuts or pecans. Add the carrots, nuts and dried fruit to the flour mixture and toss well.In another bowl, whisk together the eggs, oil, yogurt and vanilla extract. Peel and core the apple and coarsely shred. Stir the shredded apple into the egg mixture and then add to the flour mixture, stirring until batter is just combined well and there aren't any large dry spots.Divide batter among muffin cups and bake until puffed and golden and the tester comes out clean, 15-20 minutes (I had to bake for 25). Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days, and can also be frozen.Nutritional info: Divided into 18 servings, one muffin is 143 calories, 2.2g fiber, 4.1g protein

Directions

Serving Size:�16 muffins

Servings Per Recipe: 14

Nutritional Info Amount Per Serving

Calories: 157.5
Total Fat: 2.8 g
Cholesterol: 40.2 mg
Sodium: 287.6 mg
Total Carbs: 31.8 g
Dietary Fiber: 2.6 g
Protein: 4.3 g

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