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

    Average Rating:

    2 Total Reviews

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    • on September 14, 2008

      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.

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    • on July 18, 2010

      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!

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    Nutritional Facts for Zucchini-Carrot Muffins

    Serving Size: 1 (105 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 382.2
     
    Calories from Fat 177
    46%
    Total Fat 19.6 g
    30%
    Saturated Fat 2.6 g
    13%
    Cholesterol 52.8 mg
    17%
    Sodium 321.8 mg
    13%
    Total Carbohydrate 45.7 g
    15%
    Dietary Fiber 2.2 g
    8%
    Sugars 19.6 g
    78%
    Protein 7.0 g
    14%

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