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    You are in: Home / Recipes / Carrot Zucchini Muffins Recipe
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    Carrot Zucchini Muffins

    Carrot Zucchini Muffins. Photo by Boomette

    1/1 Photo of Carrot Zucchini Muffins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    swirlycinnacakes's Note:

    Delicious way for getting your vegetables.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine first 7 ingredients in a large bowl; make a well in center of mixture.
    2. 2
      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.
    3. 3
      Bake at 400º for 20 minutes. Remove from pans immediately, and cool on wire racks.
    4. 4
      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.

    Ratings & Reviews:

    • on August 23, 2011

      55

      I used only all purpose flour. I reduced the sugar a little bit. I used sweetened applesauce instead of butter. These muffins have a great texture and taste. Thanks swirlycinnacakes :) Made for bargain basement tag game

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Carrot Zucchini Muffins

    Serving Size: 1 (80 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 158.6
     
    Calories from Fat 42
    26%
    Total Fat 4.6 g
    7%
    Saturated Fat 2.6 g
    13%
    Cholesterol 25.6 mg
    8%
    Sodium 228.2 mg
    9%
    Total Carbohydrate 26.8 g
    8%
    Dietary Fiber 1.9 g
    7%
    Sugars 10.6 g
    42%
    Protein 3.3 g
    6%

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