Carrot zucchini muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 127.1
  • Total Fat: 4.4 g
  • Cholesterol: 26.1 mg
  • Sodium: 131.7 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.8 g

View full nutritional breakdown of Carrot zucchini muffins calories by ingredient


Introduction

Adapted from a recipe in Magnificent Muffins Cookbook Adapted from a recipe in Magnificent Muffins Cookbook
Number of Servings: 12

Ingredients

    1 1/4 cups all-purpose flour
    2 tsp baking powder
    1/4 tsp baking soda
    Freshly ground nutmeg
    Ground allspice
    1/4 cup Splenda brown sugar blend
    1/4 cup butter

    1 egg
    1/4 cup eggwhites
    1/2 cup finely-shredded carrot
    1/2 cup finely-shredded zucchini
    1/4 cup buttermilk or kefir 1%
    1 tsp vanilla extract
    6 drops Sweetzfree

    1/2 cup golden raisins

Directions

Preheat oven to 350. Prepare muffin cups. In food processor mix dry ingredients, then cut in butter. Turn into large bowl. . Grate carrot and zucchini very fine. In large jug beat eggs, then mix in wet ingredients. Add wet to dry and mix, stir in raisins.
Spoon into muffin cups and bake at 350 for 30 min.

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user LESLEY210.

TAGS:  Snacks |