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
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Yared Yizengaw
[email protected]These muffins are a great way to start the day. They're filling and satisfying, and they give me a boost of energy.
Jaylyn Balladeng
[email protected]I made these muffins with chocolate chips and they were amazing! They're a perfect treat for a party or a special occasion.
Novuyo Khumalo
[email protected]These muffins are so easy to make. I love that I can just throw all the ingredients in a blender and bake them.
Okoronkwo Stanley
[email protected]I'm allergic to nuts, so I substituted almond flour for the all-purpose flour. The muffins turned out great!
Kys Discord
[email protected]These muffins are delicious! I made them for my kids and they loved them. They're a great way to get them to eat their vegetables.
Teshu Bathika
[email protected]I followed the recipe exactly, but my muffins turned out dry. I'm not sure what went wrong.
Charzxdunkin Love
[email protected]These muffins are a bit too dense for my taste. I think I'll try adding a little more baking powder next time.
zaliyah taylor
[email protected]I love the combination of carrots and zucchini in these muffins. They're so moist and flavorful.
Kenneth baguma
[email protected]These muffins are a great way to use up leftover zucchini. They're also a healthy snack or breakfast option.
Ella Hosler
[email protected]I'm not a big fan of zucchini, but these muffins were surprisingly good. The yogurt and honey give them a nice sweetness.
Wrangler Sheffield
[email protected]I made these muffins for a potluck and they were gone in minutes! Everyone loved them.
Omozeghian Orobosa
[email protected]These muffins were a hit with my family! They're moist and flavorful, and the zucchini and carrots add a nice texture. I'll definitely be making these again.