Carrot-Zucchini Muffins

Recipe from

Southern Living


1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 large egg, lightly beaten
3/4 cup orange juice
1/4 cup butter or margarine, melted
2 medium carrots, shredded
1 medium zucchini, shredded


Combine first 7 ingredients in a large bowl; make a well in center of mixture.

Stir together egg, orange juice, and butter; add to dry ingredients, stirring just until moistened. Fold in carrot and zucchini. Spoon into greased muffin pans, filling two-thirds full.

Bake at 400º for 20 minutes. Remove from pans immediately, and cool on wire racks.

NOTE: Freeze in an airtight container up to 3 months. To reheat wrap each muffin in a damp paper towel; microwave on HIGH 40 seconds or until warm.