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Recipes - Carrot & Zucchini Muffins

Recipe Name

Carrot & Zucchini Muffins

Submitted by

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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

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Ingredients
Amt.	Measure	Ingredient



1 3/4	cups	flour, all purpose
1	cup, packed	brown sugar
1/2	cup	honey-crunch wheat germ
1 1/2	teaspoons	baking soda
1 1/2	teaspoons	cinnamon, ground
3/4	teaspoon	salt
1	large	egg
2/3	cup	buttermilk or milk
1/2	cup	oil, canola
1 1/2	teaspoons	vanilla extract
1	small	zucchini, grated or shredded (@ 1-1/2 cups)
1	medium	Carrot, grated or shredded (about 1-1/2 cups)
1/3	cup (not packed)	raisins, seedless, golden

Steps

Sequence	Step

1	Preheat oven to 350°F.
2	Grease and flour 6-2”x4” large muffin pan cups.
3	In large bowl, mix flour, brown sugar, wheat germ, baking soda, cinnamon and salt.
4	In medium bowl, with fork, beat eggs slightly; stir in buttermilk, oil and vanilla.
5	Reserve 2 Tablespoons shredded zucchini and carrots for garnish.
6	Stir egg mixture, raisins and remaining vegetables into flour mixture just until flour is moistened.
7	Spoon 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.
8	Cool muffins in pan on wire rack 5 minutes.
9	Carefully remove muffins from pan.

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