zucchini Carrot Muffins

Name: zucchini Carrot Muffins Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 24
Ingredients: 1 1/2 C. flour; 1 C. quick cooking oats; 3/4 C. skim milk; 1/2 C. unsweetened applesauce; 1/2 C. egg substitute; 1/4 C. brown sugar lightly packed; 1 T molasses; 1/4 tea. salt; 1/2 tea. baking soda; 2 tea. baking powder; 1/4 tea. nutmeg; 1/4 tea. cloves; 1 tea. cinnamon; 1 C grated zucchini; 1 C grated Carrots; 1 T canola oil; 1/4 C raisins; non stick spray

Minutes to Prepare: 30
Minutes to Cook: 25

Number of Servings: 24

Ingredients

1 1/2 C. flour1 C. quick cooking oats3/4 C. skim milk1/2 C. unsweetened applesauce1/2 C. egg substitute1/4 C. brown sugar lightly packed1 T molasses1/4 tea. salt1/2 tea. baking soda2 tea. baking powder1/4 tea. nutmeg1/4 tea. cloves1 tea. cinnamon1 C grated zucchini1 C grated Carrots1 T canola oil1/4 C raisinsnon stick spray

Directions

Sift flour, baking soda, baking powder, salt and spices together in a large bowl. In a separate bowl, soak oats and milk after about 15 minutes, add egg substitute, molasses, brown sugar, applesauce, grated zucchini and carrots, blend. Add wet mixture to the flour, fold in raisins. Spray muffin tins with a non stick spray. Place approximately 1/4 cup batter in each muffin tin. Makes 24 muffins. Bake at 400 degrees for 20 to 25 minutes.

Number of Servings: 24

Recipe submitted by SparkPeople user JILL_DIANE.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 69.9
Total Fat: 1.1 g
Cholesterol: 0.2 mg
Sodium: 113.2 mg
Total Carbs: 13.1 g
Dietary Fiber: 1.1 g
Protein: 2.3 g

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