Zucchini-Carrot Muffins
Recipe from
Family Circle
Zucchini and carrots make these small cakes moist and delicious. Prepare them in a mini bundt pan to set them apart from the rest of the muffins on your brunch table.
Servings:
12 mini bundt cakes
Prep Time:
15 mins
Total Time:
40 mins
Ingredients
-
2 cupsall-purpose floursee savings
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3/4 teaspoonbaking sodasee savings
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3/4 teaspoonbaking powdersee savings
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1/2 teaspoonsaltsee savings
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1/2 teaspoonground gingersee savings
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1/2 teaspoonground cinnamonsee savings
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pinchground clovessee savings
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2eggssee savings
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1/2 cupvegetable oilsee savings
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3/4 cupsugarsee savings
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1 smallzucchini, shredded (3/4 cup)see savings
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1 smallcarrot, grated (1/2 cup)see savings
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1/2 cupsunflower seedssee savings
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
Per serving: Calories 252, Total Fat 13 g, Saturated Fat 1 g, Cholesterol 35 mg, Sodium 256 mg, Carbohydrate 31 g, Fiber 1 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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