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    Carrot-Zucchini Muffins


    Source of Recipe


    Tami

    List of Ingredients




    Carrot-Zucchini Muffins

    2/3 cup skim milk
    1/4 cup fat-free cholesterol-free egg product
    OR
    2 egg whites
    2 tablespoons vegetable oil
    2 cups Bisquick® Reduced Fat baking mix
    2 tablespoons sugar
    1 teaspoon grated lemon peel
    1 small carrot -- shredded (1/2 cup)
    1/2 cup shredded zucchini


    Recipe



    Heat oven to 400F. Spray 12 medium muffin cups, 1 1/2 × 1 1/4 inches,
    with nonstick cooking spray, or line with paper baking cups. Beat milk,
    egg product and oil in large bowl until smooth. Stir in baking mix,
    sugar and lemon peel just until baking mix is moistened (batter will be
    lumpy). Fold in carrot and zucchini.

    Fill cups about three-fourths full. Bake 20 to 25 minutes or until
    golden brown. Immediately remove from pan. Cool on wire rack. Serve warm
    or cool. Makes 12 muffins.

 

 

 


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