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CARROT ZUCCHINI MUFFINS
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CARROT ZUCCHINI MUFFINS
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Bake this healthy muffin recipe using carrots and zucchini from the farmer's market or from your garden.

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Preparation time: 15 min   Baking time: 20 min  
Yield: 12 muffins 


3/4   cup orange juice
1/2   cup LAND O LAKES® Butter, melted
1/4   cup pasteurized liquid egg whites
1   cup all-purpose flour
1   cup whole wheat flour
1/2   cup sugar
1   teaspoon baking powder
1   teaspoon ground cinnamon
1/2   teaspoon baking soda
1/2   teaspoon salt
2   medium (1 cup) carrots, shredded
1   medium (1 cup) zucchini, shredded


Heat oven to 400°F. Combine orange juice, butter and liquid egg whites in large bowl; mix well. Add all remaining ingredients except carrots and zucchini. Stir just enough to moisten. Gently stir in carrots and zucchini.

Spoon evenly into greased 12-cup muffin pan. Bake for 20 to 22 minutes. Let cool 5 minutes; remove from pan.



Ingredient Substitution Index

Nutrition Facts (1 muffin): Calories: 190, Fat: 8g, Cholesterol: 20mg, Sodium: 260mg, Carbohydrates: 27g, Dietary Fiber: 2g, Protein: 3g

4122B © 2005 Land O'Lakes, Inc.

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