Total Time
40mins
Prep 15 mins
Cook 25 mins

I got this out of Muffins & Quick Breads booklet. I changed the flour to whole wheat and split the sugar with Splenda. I also used home made cinnamon applesauce. They are so good! I have made 5 batches so far.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F
  2. Spray 12-cup muffin pan with non-stick cooking spray.
  3. In large bowl, combine sugars, zucchini, carrots, raisins, applesauce, eggs, egg whites, oil and vanilla extract until well blended.
  4. In medium bowl, combine flour, baking powder, salt, orange peel, nutmeg and baking powder.
  5. Stir flour mixture into applesauce mixture until moistened.
  6. Fill muffin cups 3/4 full.
  7. Bake 20-25 minutes or till wooden pick inserted in center comes out clean. Remove from pan. Cool 10 minutes.

Reviews

(2)
Most Helpful

These are such rich-tasting muffins, you would never guess they are low-fat. The only change I made was to add some pecans. Thanks for posting this one!

Wreckage July 05, 2006

First of all, once I made my own adjustments, it was a fabulous recipe. But I didn't know which measurment was baking powder and which was baking soda, so I used 1 1/2 teaspoons of each. I also added 1/4 cup ground flax, 1/4 cup oat bran, and about a cup of chopped walnuts. I then added a little more eggbeaters (which I use when a recipe calls for egg whites) and oil to keep it moist. So it made 18 muffins. It is a FABULOUS-tasting muffin. Healthy, too!!

MountainCook November 07, 2005

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