Zucchini-Carrot Muffins
Try these tasty Zucchini-Carrot Muffins. Whether you're starting your morning or looking for a veggie-ful dessert, you're sure to love our Zucchini-Carrot Muffins.
Ingredients
2/3 cup unsweetened applesauce
2 Tbsp. oil
1 tsp. vanilla
2/3 cup granulated sugar
1 cup packed brown sugar, divided
2-3/4 cups flour, divided
2 tsp. ground cinnamon
1/2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/3 cups shredded zucchini, patted dry
1/2 cup shredded carrots, patted dry
1/2 cup chopped PLANTERS Pecans
5 Tbsp. butter, melted
Preparation
- HEAT oven to 375°F.
- MIX eggs, applesauce, oil, vanilla, granulated sugar and 1/2 cup brown sugar in medium bowl until blended.
- COMBINE 2 cups flour, cinnamon, baking powder, baking soda and salt in large bowl. Add applesauce mixture; stir just until blended. Stir in vegetables.
- SPOON into 18 paper-lined muffin cups.
- COMBINE nuts, butter, remaining brown sugar and remaining flour; sprinkle over muffin batter in cups.
- BAKE 18 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove muffins from pans to wire racks; cool slightly or to room temperature.
Storage Know-How: Store cooled muffins in an airtight container at room temperature up to 5 days before serving.
Nutrition Bonus: The carrots make these moist muffins a good source of vitamin A.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 240 |
| Fat | 8g |
| Saturated Fat | 2.5g |
| Cholesterol | 30mg |
| Sodium | 125mg |
| Carbohydrates | 39g |
| Dietary Fiber | 1g |
| Protein | 4g |
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