Zucchini-Carrot Muffins
From Family Circle Magazine
Modified by Laura Cannon
Makes: 12 mini bundt cakes or cupcakes
Prep: 15 minutes
Bake: 350° for 25 minutes
2 C. Whole Wheat or all purpose flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
pinch ground cloves
2 eggs
1/2 C. applesauce or oil
3/4 C. honey or sugar
1 small zucchini, shredded (~ 3/4 C.)
1 small carrot, grated (~1/2 C.)
1/2 C. sunflower seeds
1. Heat oven to 350°. Coat the wells of a mini-bundt or standard-size muffin pan with nonstick cooking spray.
2. Whisk together the dry ingredients in a large bowl, except the sunflower seeds.
3. Mix together the wet ingredients, adding the zucchini and carrot after all of the other wet ingredients have been whisked in another bowl.
4. Stir wet mixture into the dry mixture. Stir in the sunflower seeds. Divide batter equally among wellss, a slightly heaping 1/4 C. in each.
5. Bake at 350° for 23 to 25 minutes or until crowned and lightly browned. Remove from pan to wire racks to cool.
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