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Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington, Vermont
This recipe is:
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Nutritional Facts 1 serving (1 each) equals 249 calories, 13 g fat (3 g saturated fat), 35 mg cholesterol, 231 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Zucchini Carrot Muffins in Country Woman May/June 1995, p29
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Nov. 09, 2011 by rehm@citlink.net
Delicious!
Reviewed on Oct. 19, 2011 by nissi
this recipe is definately a healthy tasting muffin... its good for on the run or as a side dish with chicken, i was the only one in my family that liked it, but i would make it again.
Reviewed on Aug. 22, 2011 by penny38_1999
I agree on the Awesome part. These have to be the moistest muffin I have ever had. I also didnt use the orange peel, and increased the zucchini to 2 cups and about 2 1/2 or so of carrots, only because i had grated to much, so threw it in, I also replaced 1 cup of white flour for wheat flour, and i believe thats where the moistness came from. These are definitely a keeper and will be making these again soon. Meanwhile I frozen the first batch and they freeze great! Thank you for the recipe!
Reviewed on Feb. 15, 2010 by lisarichelegray
These muffins were awesome! So many delicious flavors in each bite. Being a dietitian, I usually make a lot of substitutions when cooking. I made this recipe lower in fat and sugar and higher in fiber. I substituted whole wheat flour for half of the white flour. I substituted milled flaxseed and water for one of the eggs. I used the brown sugar/Splenda mix for half of the sugar. I also substituted one cup of applesauce and 1/4 cup oil for the chopped apples and 3/4 cup oil. I love nutmeg, so I also included a dash of nutmeg. I will definitely be making these again soon!
Reviewed on Feb. 06, 2010 by kengrants
Very moist and sweet. My three year old loved them.
Reviewed on Aug. 10, 2009 by rocky2255
Awesome muffins - my all time favorite. I eliminiated the orange peel because I don't care for that taste. And I might try them substituting applesauce for the oil for a lighter version. Love, love, love!!!
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