Zucchini-Carrot Muffins

Total Time
40mins
Prep 15 mins
Cook 25 mins

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

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.
Most Helpful

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.

Boomette September 14, 2008

These turned out really delicious, but I did have to make some changes. Firstly, there isn't nearly enough liquid in this recipe to make a batter, so you will have to add some to make this work. A previous reviewer used milk, which I think would work well. I used a scant cup of prune juice and I also omitted the sugar and used 1/4 cup of agave nectar; I think maple syrup would be tasty as well. Finally, I substituted the egg with r#104832. Thanks for posting!

Serah B. July 18, 2010