CARROT ZUCCHINI MUFFINS
Make and share this Carrot Zucchini Muffins recipe from Food.com.
Provided by liviesmom
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Beat egg in large bowl.
- Add orange juice,applesauce and sugar, beat well.
- Sift together dry ingredients.
- Stir into egg mixture, mix until moist.
- Gently fold in shredded carrots, zucchini and raisins.
- Spoon into well greased muffin pans about 2/3 full.
- Bake for 20 minutes at 400°F.
Nutrition Facts : Calories 134, Fat 0.9, SaturatedFat 0.2, Cholesterol 15.5, Sodium 198, Carbohydrate 29.5, Fiber 2.2, Sugar 9.9, Protein 3.5
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Zahida Safdar
[email protected]These muffins are a great way to use up leftover carrots and zucchini, but they're not very flavorful. I think I'll try adding some spices or herbs next time.
Jack Vice Wheaper
[email protected]I followed the recipe exactly, but my muffins turned out dry and crumbly. I'm not sure what went wrong.
Ali Khan mi
[email protected]These muffins are a bit too sweet for my taste, but they're still pretty good. I think I'll try them again with less sugar next time.
Jacqueline Thomas
[email protected]I love that these muffins are made with whole wheat flour and oats. They're a much healthier option than traditional muffins.
Shaibu Imamu
[email protected]These muffins are perfect for breakfast, lunch, or a snack. They're also great for freezing, so you can always have a healthy snack on hand.
Jeeva Kumar
[email protected]I made these muffins with my kids and they had a blast! They loved helping me mix the ingredients and pour the batter into the muffin tins.
Johnathon jer_many
[email protected]These muffins are a great way to use up leftover carrots and zucchini. They're also a healthy and delicious snack.
Angelica Flores
[email protected]I've made these muffins several times now and they're always a hit! They're so easy to make and they're always moist and delicious.
DARK WORRIOR
[email protected]These muffins are delicious! I love the combination of carrot and zucchini. They're also really moist and fluffy.
Azaan Musa
[email protected]I made these muffins for my family and they were a hit! Everyone loved them, even my picky kids. They're so easy to make and they're a great way to sneak some veggies into your diet.
Fazi Zulfi
[email protected]These muffins are so moist and flavorful! The carrot and zucchini add a nice sweetness and texture. I also love the addition of cinnamon and nutmeg, which give the muffins a warm and inviting flavor.
Mosebjadi Morudu
[email protected]I love that these muffins are made with whole wheat flour and oats. They're a much healthier option than traditional muffins.
Caleb Curette
[email protected]These muffins are perfect for breakfast, lunch, or a snack. They're also great for freezing, so you can always have a healthy snack on hand.
Confidence Makua
[email protected]I made these muffins with my kids and they had a blast! They loved helping me mix the ingredients and pour the batter into the muffin tins.
Talha Nasir
[email protected]These muffins are a great way to use up leftover carrots and zucchini. They're also a healthy and delicious snack.
Gregory Davis
[email protected]I've made these muffins several times now and they're always a hit! They're so easy to make and they're always moist and delicious.
Allle Holbow
[email protected]These muffins are delicious! I love the combination of carrot and zucchini. They're also really moist and fluffy.
Lolakelly Kelly
[email protected]I made these muffins for my family and they were a hit! Everyone loved them, even my picky kids. They're so easy to make and they're a great way to sneak some veggies into your diet.
Wasif Sajjad
[email protected]These muffins are incredibly moist and flavorful! The carrot and zucchini add a nice sweetness and texture. I also love the addition of cinnamon and nutmeg, which give the muffins a warm and inviting flavor.