Carrot or Zucchini Muffins
.
Yield
24 servingsPrep
20 minCook
25 minReady
45 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
whole-wheat flour
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| ½ | teaspoon |
nutmeg
|
|
| 3 | each |
carrots
or zucchini |
|
| ¼ | cup |
vegetable oil
|
|
| 2 | tablespoons |
vinegar
|
|
| ¼ | cup |
molasses
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 ½ | cups |
bran
|
|
| 2 | each |
eggs
|
|
| 1 ½ | cups |
milk, skim
|
|
| ½ | cup |
honey
|
|
| ½ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
whole-wheat flour
|
|
| 7.5 | ml |
baking soda
|
|
| 2.5 | ml |
nutmeg
|
|
| 3 | each |
carrots
or zucchini |
|
| 59 | ml |
vegetable oil
|
|
| 3E+1 | ml |
vinegar
|
|
| 59 | ml |
molasses
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 355 | ml |
bran
|
|
| 2 | each |
eggs
|
|
| 355 | ml |
milk, skim
|
|
| 118 | ml |
honey
|
|
| 118 | ml |
raisins, seedless
|
|
Directions
Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds.
Pour into large mixing bowl.
Process carrots until puréed and add to dry ingredients.
Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins.
Stir with a wooden spoon until just blended; do not overmix.
Spoon the batter into paper-lined muffin tins and bake at 375℉ (190℃) F for 20 to 25 min.
Make 24 muffins.
