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    Carrot-Zucchini Muffins


    Source of Recipe


    Southern Living, SEPTEMBER 2001

    List of Ingredients




    Carrot-Zucchini Muffins

    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 salt
    1/2 teaspoon baking soda
    1 large egg, lightly beaten
    3/4 cup orange juice
    1/4 cup butter or margarine, melted
    2 medium carrots, shredded
    1 medium zucchini, shredded

    Combine first 7 ingredients in a large bowl; make a well in center of mixture.
    Stir together egg, orange juice, and butter; add to dry ingredients, stirring just until moistened. Fold in carrot and zucchini. Spoon into greased muffin pans, filling two-thirds full.

    Bake at 400º for 20 minutes. Remove from pans immediately, and cool on wire racks.

    NOTE: Freeze in an airtight container up to 3 months. To reheat wrap each muffin in a damp paper towel; microwave on HIGH 40 seconds or until warm.

    Yield: Makes 1 dozen

    Recipe
 

 

 

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