Zucchini-Carrot Muffins

READY IN: 40mins
Recipe by Marz

Got this recipe from From Family Circle, March 2008. Haven't had a chance to make these yet, though they look good.

Top Review by Boomette

Yummy muffins! After 23 minutes they were ready. I used only 1/2 cup of sugar. I omitted the sunflower seeds. These muffins have a nice taste and are healthy with the zucchini and carrot. I added a little bit of milk cause the batter was a little bit too thick. Thanks Marz. Made for Photo tag.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Spray the muffin tins.
  2. Whisk the first six ingredients in a large bowl.
  3. Mix eggs, oil and sugar in a medium bowl. Whisk for 30 seconds to dissolve sugar. Stir the shredded zucchini and carrot.
  4. Stir egg mixture into the dry ingredients. Stir in sunflower seeds. Divide batter into the muffin tins about 1/4 cup each.
  5. Bake for 23 to 25 minutes or until crowned and lightly browned.

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