Zucchini Carrot Muffins Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 214
  • Fat:
  • 9 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 13 mg
  • Sodium:
  • 208 mg
  • Carbohydrate:
  • 31 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g


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Zucchini Carrot Muffins

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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.


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