Zucchini Carrot Muffins
Quick Cooking
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In Anchorage, Alaska, Anita Sterrett uses carrot cake mix to stir up these moist muffins chock-full of zucchini, nuts and raisins. "They make great snacks and are wonderful for dessert when spread with cream cheese frosting," she notes.
SERVINGS: 16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 10 min. Bake: 25 min.
Ingredients:
- 1 package (18 ounces) carrot cake mix
- 1/2 cup applesauce
- 1/4 cup vegetable oil
- 1 egg
- 1-1/2 cups shredded zucchini
- 1/2 cup raisins
- 1/2 cup chopped pecans
Directions:
In a large bowl, combine the cake mix, applesauce, oil and egg for 30 seconds; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in the zucchini, raisins and pecans.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: about 16 muffins.