Carrot Zucchini Muffins
Author: 
Serves: 21
 
Ingredients
  • 1 Cup all-purpose flour
  • ½ Cup whole wheat flour
  • ½ Cup oatmeal
  • 1 Cup brown sugar
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 2 tsp. PENZEYS CINNAMON
  • 1 tsp. POWDERED GINGER
  • ¼ tsp. GROUND CLOVES
  • ½ Cup raisins
  • ¼ Cup chopped pecans
  • 2 eggs
  • 2 tsp. PURE VANILLA EXTRACT
  • ½ Cup carrot, grated (1 regular sized carrot)
  • ½ Cup zucchini, grated (1 small)
  • 1 tsp. orange zest (or ⅓ tsp. MINCED ORANGE PEEL rehydrated in 1 tsp. water)
  • 1 Cup applesauce
  • ½ Cup crushed pineapple
  • ½ Cup coconut
Instructions
  1. Directions:
  2. Preheat oven to 350°. Grease muffin pans. In a large bowl combine the flours, oatmeal, brown sugar, salt, baking powder, CINNAMON, GINGER and CLOVES. Stir in the raisins and nuts and set aside. In another bowl beat the eggs until frothy. Stir in the VANILLA, carrots, zucchini, orange zest/peel, applesauce, pineapple and coconut. Pour the egg mixture into the dry mixture and stir until just combined. Do not over-mix. Put into greased muffin pans. Bake at 350° for 25 minutes.
  3. Yield: 21 Nutritional Information: Servings 21; Serving Size 1 muffin (58g); Calories 130; Calories from fat 20; Total fat 2.5g; Cholesterol 20mg; Sodium 170mg; Carbohydrate 25g; Dietary Fiber 2g; Sugars 13g; Protein 2g.
Recipe by Nutrition Know How at https://nutritionknowhow.org/blog/c/spaghetti-squash-beets-green-beans-red-peppers-onions-and-cucumbers-oh-my/