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Zucchini-Carrot Muffins

Zucchini-Carrot Muffins

Nutrition Facts
  • cal. (kcal) 252
Zucchini-Carrot Muffins
  • Yield: 12 mini bundt cakes
  • Prep: 15 mins
  • Bake: 25 mins at 350°F
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Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 2 eggs
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 1 small zucchini, shredded (3/4 cup)
  • 1 small carrot, grated (1/2 cup)
  • 1/2 cup sunflower seeds

Directions

  1. Heat oven to 350 degree F. Coat the wells of a mini-bundt or standard-size muffin pan with nonstick cooking spray.
  2. Whisk together flour, baking soda, baking powder, salt, ginger, cinnamon and cloves in a large bowl.
  3. Mix eggs, oil and sugar in medium-size bowl. Whisk for 30 seconds to dissolve sugar. Stir in shredded zucchini and carrot.
  4. Stir egg mixture into flour mixture. Stir in sunflower seeds. Divide batter equally among wells, a slightly heaping 1/4 cup in each.
  5. Bake at 350 degree F for 23 to 25 minutes or until crowned and lightly browned. Remove from pan to wire racks to cool.

Nutrition Information for Zucchini-Carrot Muffins

PER SERVING: 252 cal., 13 g total fat (1 g sat. fat), 35 mg chol., 256 mg sodium, 31 g carb. (1 g fiber), 4 g pro.

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