Zucchini & Carrot Muffins
Zucchini & Carrot Muffins is a dairy free and lacto ovo vegetarian side dish. For 35 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 260 calories, 6g of protein, and 12g of fat each. Head to the store and pick up flour, zucchini, egg, and a few other things to make it today. 95 people were glad they tried this recipe. It is brought to you by King Arthur Flour. From preparation to the plate, this recipe takes about 1 hour and 8 minutes. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is solid. If you like this recipe, take a look at these similar recipes: Zucchini Carrot Muffins, Carrot Zucchini Muffins, and Zucchini Carrot Muffins.
Servings: 6
Preparation duration: 35 minutes
Cooking duration: 25 minutes
Ingredients:
1 teaspoon baking powder
1 cup grated carrots
1/4 cup dried fruit (we prefer dried pineapple), or cinnamon chips
1 teaspoon Vietnamese cinnamon
1 large egg
1/4 cup whole flax meal
3/4 cup King Arthur 100% White Whole Wheat Flour
1/4 cup chopped nuts
1/2 teaspoon salt
1/2 cup sugar
2 tablespoons vegetable oil
1 cup grated zucchini
Equipment:
muffin tray
oven
whisk
bowl
muffin liners
frying pan
Cooking instruction summary:
1) Preheat the oven to 375F. Line 6 cups of a standard muffin tin (or 20 mini-muffin cups) with papers, or grease each cup.2) Whisk together the sugar, oil, salt, and egg. 3) Add the zucchini, carrots, dried fruit and nuts.4) Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir till just combined. 5) Divide the batter evenly among the prepared muffin cups. Let the muffins rest for 10 minutes before placing them into the oven.6) Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes. A cake tester inserted into the center of a muffin should come out clean. 7) Remove the muffins from the oven, and cool them in the pan for 10 minutes; transfer to a rack, and cool completely.Yield: 6 standard muffins, or 20 mini muffins.
Step by step:
1. Preheat the oven to 375F. Line 6 cups of a standard muffin tin (or 20 mini-muffin cups) with papers, or grease each cup.
2. Whisk together the sugar, oil, salt, and egg.
3. Add the zucchini, carrots, dried fruit and nuts.
4. Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir till just combined.
5. Divide the batter evenly among the prepared muffin cups.
6. Let the muffins rest for 10 minutes before placing them into the oven.
7. Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes. A cake tester inserted into the center of a muffin should come out clean.
8. Remove the muffins from the oven, and cool them in the pan for 10 minutes; transfer to a rack, and cool completely.
Nutrition Information:
covered percent of daily need
