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Carrot or Zucchini Muffins

Ingredients
  Whole wheat flour 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon
  Baking soda 1 1⁄2 Teaspoon
  Cinnamon 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Natural bran 1 1⁄2 Cup (24 tbs)
  Carrots/Zucchini - 3, cut into 1 inch pieces yielding about a 1 cup 3 , cut into 1 inch pieces
  Eggs 2
  Vegetable oil 1⁄4 Cup (4 tbs)
  Skimmed milk/Orange juice 1 1⁄2 Cup (24 tbs)
  Vinegar 2 Tablespoon
  Honey 2 Tablespoon
  Molasses 1⁄4 Cup (4 tbs)
  Raisins 1⁄2 Cup (8 tbs)
Directions

MAKING
1) Into a food processor, add the flour, salt, baking soda, cinnamon, nutmeg and bran
2) Pulse for about 4 to 5 seconds
3) Place into a large mixing bowl
4) Put the carrots into the processor and process till a puree is achieved
5) Add in the flour mixture to the carrots
6) Into the food processor add in the eggs and oil for about 3 seconds and then add in the milk, vinegar, honey, molasses and the raisins
7) Using a wooden spoon, stir the batter well, taking care not to over mix
8) Into a paper lined muffin tin spoon the batter
9) Bake at 375 F for 20 minutes

SERVING
10) Serve warm

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Carrot
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6

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4.17857
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 412 Calories from Fat 118

% Daily Value*

Total Fat 14 g20.8%

Saturated Fat 2.3 g11.6%

Trans Fat 0 g

Cholesterol 71.7 mg23.9%

Sodium 749.4 mg31.2%

Total Carbohydrates 73 g24.2%

Dietary Fiber 9.5 g38.1%

Sugars 25.9 g

Protein 13 g26.8%

Vitamin A 103.7% Vitamin C 4.7%

Calcium 16.1% Iron 22.3%

*Based on a 2000 Calorie diet

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Carrot Or Zucchini Muffins Recipe