Carrot-Zucchini Muffins
Recipe from Family Circle

Add a basket of these cinnamon-spiced mini muffins to a brunch buffet. Or, bake the whole wheat muffin batter into six jumbo muffins.

Carrot-Zucchini Muffins

by 7  people

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Servings: 36
Yield: 36 mini muffins
Prep Time: 15 mins
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  • 1   cup 
    whole wheat flour
  • 1   cup 
    all-purpose flour
  • 1   tablespoon 
    baking powder
  • 1   teaspoon 
  • 1/2  teaspoon 
    baking soda
  • 1/2  teaspoon 
  • 1   
    large egg
  • 1   cup 
  • 1/3  cup 
    vegetable oil
  • 2/3  cup 
    packed light-brown sugar
  • 1   
    small zucchini, shredded (1 cup)
  • 2   
    carrots, peeled and shredded (1 cup)
  • 1/2  cup 
    golden raisins
  • 1/2  cup 
    chopped walnuts
  • 2   tablespoons 
    sunflower seeds
Heat oven to 375 degrees F. With nonstick cooking spray, coat just the bottoms of three mini muffin pans.
In large bowl, whisk together both flours, baking powder, cinnamon, baking soda, and salt.
In medium-size bowl, whisk egg, buttermilk, oil and sugar until blended. Stir in zucchini, carrots, raisins and walnuts. Make a well in flour mixture; pour in egg mixture. Stir until dry ingredients are just moistened.
Spoon rounded tablespoon batter into each cup. Sprinkle tops with sunflower seeds. Bake at 375 degrees F for 12 to 15 minutes, until toothpick comes out clean. Cool pans on rack for 5 minutes. Remove muffins; cool on rack.
Nutrition information
Per Serving: cal. (kcal) 81, Fat, total (g) 3, chol. (mg) 6, carb. (g) 12, fiber (g) 1, pro. (g) 2, sodium (mg) 98, Percent Daily Values are based on a 2,000 calorie diet
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