Carrot Zucchini Muffins
These muffins from Becky Von Seggern are super moist and not-too-guilty pleasure with applesauce replacing oil or butter.
Carrot Zucchini Muffins Recipe
Carrot Zucchini Muffins
1 cup flour
½ cup whole-wheat flour
½ cup oatmeal
1 cup brown sugar
1 tsp. salt
2 tsp. baking powder
2 tsp. cinnamon
1 tsp POWDERED GINGER
¼ tsp. GROUND CLOVES
½ cup raisins
¼ cup chopped pecans
2 eggs
2 tsp. PURE VANILLA EXTRACT
½ cup carrot, grated (1 regular size)
½ cup zucchini (1 small)
1 tsp. orange zest
1 cup applesauce
½ cup crushed pineapple
½ cup coconut
(HIGHLIGHTED – are found in PENZEYS SPICES)
Preheat oven to 350 F. Grease muffin pans. In a large bowl combine the flours, oatmeal, brown sugar, salt, baking powder, cinnamon, GINGER and CLOVES. Stir in the raisins and nuts then set aside.
In another bowl beat the eggs until frothy. Stir in VANILLA, carrots, zucchini, orange zest, applesauce, pineapple and coconut.
Pour the egg mixture into the dry mixture and stir until just combined. Do NOT OVER-MIX. Put into greased muffin pans. Bake at 350 F. for 25 minutes. 21 muffins
(Recipe for Carrot Zucchini Muffins was in Penzeys Spices catalog)
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