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Carrot-Zucchini Muffins

Carrot-Zucchini Muffins

Southern Living SEPTEMBER 2001

  • Yield: Makes 1 dozen

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

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.

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Carrot-Zucchini Muffins recipe

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