Carrot-Zucchini Muffins

Recipe from Southern Living

More From Southern Living


Ingredients

  • 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

Preparation

  1. Combine first 7 ingredients in a large bowl; make a well in center of mixture.
  2. 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.
  3. Bake at 400º for 20 minutes. Remove from pans immediately, and cool on wire racks.
  4. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Carrot-Zucchini Muffins Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy