ZUCCHINI-CARROT MUFFINS
Got this recipe from From Family Circle, March 2008. Haven't had a chance to make these yet, though they look good.
Provided by Marz7215
Categories Quick Breads
Time 40m
Yield 12 muffins, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Spray the muffin tins.
- Whisk the first six ingredients in a large bowl.
- Mix eggs, oil and sugar in a medium bowl. Whisk for 30 seconds to dissolve sugar. Stir the shredded zucchini and carrot.
- Stir egg mixture into the dry ingredients. Stir in sunflower seeds. Divide batter into the muffin tins about 1/4 cup each.
- Bake for 23 to 25 minutes or until crowned and lightly browned.
Nutrition Facts : Calories 382.2, Fat 19.7, SaturatedFat 2.7, Cholesterol 52.9, Sodium 321.8, Carbohydrate 45.7, Fiber 2.2, Sugar 19.7, Protein 7.1
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Muhammad Rumman
[email protected]The muffins were a bit bland. I think I'll try adding some more spices next time.
Kaluperuma Rusiru Silva
[email protected]These muffins were a bit too dry for my taste. I think I'll try adding some more moisture next time.
Shahbazsultan Ahmed
[email protected]These muffins are a great healthy snack or breakfast option. They're easy to make and packed with flavor.
Jayden George
[email protected]I was pleasantly surprised by how delicious these muffins were! They're a great way to use up leftover zucchini and carrots.
wenson okwero
[email protected]These muffins are so moist and flavorful! I love the combination of zucchini and carrot, and the spices give them a nice kick.
00 foxy Reactor
[email protected]I'm always looking for new ways to use up zucchini, and these muffins are a great option! They're easy to make and taste delicious.
Thomas Taomba
[email protected]I made these muffins with gluten-free flour and they turned out great! They're a delicious and healthy snack that I can feel good about giving my family.
Jennifer Shorty (beautiful disaster)
[email protected]These muffins are a great way to sneak some vegetables into your kids' diet. They're also a delicious and healthy snack for adults.
Warren Mckenzie
[email protected]I love the moist texture and the subtle sweetness of these muffins. They're a great addition to any breakfast or brunch.
huzaifa huzaifa
[email protected]I've made these muffins several times and they're always a hit! They're a great way to start my day or as an afternoon snack.
Jacobpillow21
[email protected]These muffins are the perfect way to use up leftover zucchini and carrots. They're also a great way to get your kids to eat their vegetables.
Rana Aadel
[email protected]I made these muffins for my kids' lunchboxes and they were a hit! They're a healthy and filling snack that's easy to pack.
lamimislam111
[email protected]I'm not a big fan of zucchini, but these muffins were surprisingly good! The carrots and spices helped to balance out the flavor.
Siya Eman
[email protected]These muffins are so moist and fluffy! I love the combination of zucchini and carrot, and the spices give them a nice flavor.
Jan jan Jan
[email protected]I was looking for a way to use up some zucchini and carrots, and these muffins were the perfect solution! They're easy to make and taste delicious.
Apekshya Sunuwar
[email protected]I made these muffins with whole wheat flour and they turned out great! They're a healthy and delicious way to start my day.
Hassan Homsi
[email protected]These muffins were a hit with my family! They're moist and flavorful, and the perfect grab-and-go breakfast or snack.
Emmanuel Chinanti
[email protected]I love the idea of using zucchini and carrot in muffins! It's a great way to get your kids to eat their vegetables.