Best 2 Carrot Zucchini Yogurt Muffins Recipes
Carrot Zucchini Yogurt Muffins: A symphony of flavors and textures to tantalize your taste buds. These delectable muffins are a culinary masterpiece, expertly crafted with a harmonious blend of wholesome ingredients. The grated carrots and zucchini lend a delightful crunch and moistness, while the tangy yogurt and buttermilk infuse each bite with a refreshing tartness. These muffins are not just a treat for the taste buds but also a feast for the eyes, adorned with a golden brown crust and a sprinkle of cinnamon sugar. They are perfect for breakfast, brunch, or an afternoon snack, accompanied by your favorite cup of coffee or tea. With two variations, Classic Carrot Zucchini Muffins and Carrot Zucchini Crumb Muffins, this recipe offers options for both traditionalists and those seeking a touch of indulgence. Embrace the goodness of these muffins and embark on a culinary journey that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
CARROT-ZUCCHINI YOGURT MUFFINS
Egg whites beaten to stiff peaks ensure that the texture of these whole-grain muffins remains light. Fresh carrots and zucchini keep these vegetable muffins moist.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 dozen
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Coat a standard (12-cup) muffin tin with cooking spray. Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Stir together carrots, zucchini, yogurt, egg yolks, molasses, and orange zest in a large bowl. Fold flour mixture into carrot mixture until just combined. With a whisk or a mixer fitted with the whisk attachment, beat egg whites until shiny, stiff peaks form. Gently fold egg whites into the carrot mixture.
- Spoon batter into prepared tin, filling to the brims. Bake until a toothpick inserted into center of 1 comes out clean, about 25 minutes. Let cool completely in pan on a wire rack.
Nutrition Facts : Calories 167 g, Cholesterol 36 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, Sodium 201 g
CARROT-ZUCCHINI YOGURT MUFFINS
Steps:
- preheat oven to 400 degrees. Coat a standard muffin tin with cooking spray. Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon, and salt. Stir together carrots, zucchini, yogurt, egg yolks, molasses, and orange zest in large bowl. fold flour mixture into carrot mixture until just combined. With a whisk or a mixer fitted with the whisk attachment, beat egg whites until shiny, stiff peaks form. Gently fold egg whites into the carrot mixture. Spoon batter into prepared tin, filling to the brims. Bake until a toothpick insertged into center of 1 comes out clean, about 25 minutes. let cool completely in pan on a wire rack.
Tips:
- For a sweeter muffin, use a sweeter variety of carrot, such as the Nantes or Chantenay carrots.
- If you don't have any zucchini, you can substitute it with an equal amount of grated apple or finely chopped walnuts.
- To make sure the muffins are cooked through, insert a toothpick into the center of one muffin. If it comes out clean, the muffins are done.
- Let the muffins cool for a few minutes before transferring them to a wire rack to cool completely.
- These muffins are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
These carrot zucchini yogurt muffins are a delicious and healthy way to start your day. They're packed with nutrients, including vitamins A, C, and K, and fiber. They're also low in calories and fat, making them a great choice for those who are watching their weight. So next time you're looking for a quick and easy breakfast or snack, give these muffins a try!
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