Carrot Zucchini Muffins

Carrot Zucchini Muffins

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



½ cup raisins

¼ cup chopped pecans

2 eggs


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



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)


Peanut Butter Squares

Peanut Butter Squares

I made the Peanut Butter Squares recipe in the 90’s, I had gotten the recipe from a co-worker.  The only thing you should do is make it in the cooler months.  Because the chocolate that goes on the top of the squares, will melt from the heat in the summer (June to mid September).

Peanut Butter Squares Recipe

Peanut Butter Squares

½ cup sugar

½ cup packed brown sugar

1 egg

½ cup margarine, softened

1/3 cup chunky peanut butter

1 cup flour

1 cup quick-cooking oatmeal

½ tsp. baking soda

¼ tsp. salt

Preheat oven to 350F.  Grease a 9 x13 pan.  Mix sugars, egg, margarine and peanut butter in large bowl.  Stir in flour, oatmeal, baking soda and salt.  Spread in pan.  Bake 17 – 22 minutes or until golden brown; cool.

Peanut Butter & Chocolate Frosting

1 1/2 cup powdered sugar

¼ cup chunky peanut butter

2 Tbsp. milk

Use enough milk to make it spreadable; then reserve 1/3 cup of the peanut butter frosting.

3 Tbsp. cocoa

1 Tbsp. milk

Stir into remaining frosting.  Add more milk until spreading consistency.  Spread cocoa frosting first, then drop peanut butter on top by teaspoonful; then swirl for marbled effect.

Hope you enjoyed making the Peanut Butter Squares recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!