Carrot-Zucchini Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 96.7
  • Total Fat: 0.8 g
  • Cholesterol: 26.8 mg
  • Sodium: 123.4 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.1 g

View full nutritional breakdown of Carrot-Zucchini Muffins calories by ingredient
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Number of Servings: 24

Ingredients

    2 cups flour
    2-1/2 teaspoons cinnamon
    2 teaspoons baking soda
    3/4 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    1/2 cup buttermilk
    1 cup unsweetened applesauce
    1-1/2 cups shredded carrots
    1/2 cup shredded zucchini
    1 teaspoon vanilla extract
    3 eggs
    1-1/4 cups sugar

Directions

In a large mixiing bowl, combine the first six ingredients. Gradually add buttermilk, applesauce, carrots, zucchini, vanilla, sugar and eggs. Fill 24 paper-lined muffin tins. Bake at 350 degrees for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Yield: 24 muffins

Number of Servings: 24

Recipe submitted by SparkPeople user SCHAUMANN1.

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