Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | Margarine, Earth Balance, non hydrogenated | 2/3 | cup | white sugar | 1 | large | eggs | 1 | teaspoon | vanilla extract | 1/3 | cup (8 fl oz) | Yogurt, plain, low fat | 1/3 | cup | unsweetened cocoa powder | 3 1/2 | cups | flour unbleached | 1 | teaspoon | baking powder | 1 | teaspoon | baking soda | 1 | teaspoon | salt | 1/3 | cup, grated | Carrots, raw |
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Steps
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Sequence
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Step
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| 1 | Preheat the oven to 350. | 2 | Blend together margarine and sugar. | 3 | Add in egg and vanilla and cream until light and fluffy. | 4 | Stir in the yogurt and cocoa powder and mix until smooth. | 5 | Stir in the rest of the dry ingredients and mix until just blended. | 6 | Fold in the carrots and zucchini. | 7 | Bake in lined or greased muffing tins for 22-25 minutes. DO NOT OVERBAKE. |
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