Carrot Zucchini muffins

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 134.3

Total Fat: 1.7 g
Cholesterol: 37.7 mg
Sodium: 111.4 mg
Total Carbs: 26.9 g
Dietary Fiber: 3.6 g
Protein: 4.8 g

View full nutritional breakdown of Carrot Zucchini muffins calories by ingredient

Number of Servings: 12

Ingredients

* 2 cups whole wheat flour

* 1/4 cup wheat bran

* 1/3 cup light brown sugar, firmly packed

* 2 teaspoons baking powder

* 1 teaspoon ground cinnamon

* 1/2 teaspoon ground nutmeg

* 1/2 teaspoon ground ginger

* 1/4 teaspoon salt

* 1 cup milk (2%)

* 2/3 cup unsweetened applesauce

* 2 eggs

* 1 teaspoon vanilla extract

* 3/4 cup finely shredded zucchini

* 3/4 cup finely shredded carrots

* 1tsp granulated sugar

Directions

Grease 12 standard muffin cups. In a large mixing bowl, combine flour, brown sugar, baking powder, cinnamon, nutmeg, and ginger and salt. In a small bowl, whisk together milk, applesauce, eggs, and vanilla.

Stir milk mixture into the flour mixture just until flour is moistened. Batter will be lumpy. Set aside 1 tablespoon each shredded zucchini and carrots. Fold remaining zucchini and carrots into the batter. Divide batter among the muffin pan cups. Sprinkle with reserved zucchini and carrot and a little granulated sugar.

Bake at 375° for 25 to 30 minutes, or until centres spring back when lightly touched with finger. Cool in pan on rack for 5 minutes. Serve warm.
Makes about 1 dozen muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user MEGABOMB.