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Recipes - Carrot & Zucchini Muffins

Recipe Name

Carrot & Zucchini Muffins

Submitted by Guest
Recipe Description Even the kids won't know there's vegetables in this sweet and moist muffin!
Quantity 18 Quantity Unit muffins Servings  
Prep Time (minutes) 15 Cook Time (minutes) 25 Ready In (minutes) 40
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
3/4
cupsflour, all purpose
1
cup, packedbrown sugar
1/2
cuphoney-crunch wheat germ
1
1/2
teaspoonsbaking soda
1
1/2
teaspoonscinnamon, ground
3/4
teaspoonsalt
1
largeegg
2/3
cupbuttermilk or milk
1/2
cupoil, canola
1
1/2
teaspoonsvanilla extract
1
smallzucchini, grated or shredded (@ 1-1/2 cups)
1
mediumCarrot, grated or shredded (about 1-1/2 cups)
1/3
cup (not packed)raisins, seedless, golden
Steps
Sequence Step
1Preheat oven to 350°F.
2Grease and flour 6-2”x4” large muffin pan cups.
3In large bowl, mix flour, brown sugar, wheat germ, baking soda, cinnamon and salt.
4In medium bowl, with fork, beat eggs slightly; stir in buttermilk, oil and vanilla.
5Reserve 2 Tablespoons shredded zucchini and carrots for garnish.
6Stir egg mixture, raisins and remaining vegetables into flour mixture just until flour is moistened.
7Spoon batter into muffin pan cups; sprinkle with reserved shredded vegetables. Bake 20 to 25 minutes until golden and toothpick inserted in center comes out clean.
8Cool muffins in pan on wire rack 5 minutes.
9Carefully remove muffins from pan.






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