Zucchini Carrot Muffins Recipe
- 1 package carrot cake mix (regular size)
- 1/2 cup applesauce
- 1/4 cup vegetable oil
- 1 Eggland's Best Egg
- 1-1/2 cups shredded zucchini
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 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.
Reviews for Zucchini Carrot Muffins(2)
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Beware of cake mix size - Betty Crocker is only 15.25 oz so that's 15% less than what you need. I skimped on the rest of the ingredients so as not to end up with an overly moist batter. Definately add grated peel from an orange too - it makes the recipe! We loved them.
I didn't have any oranges so i omitted the orange zest, but otherwise followed the recipe. Absolutely delicious! The whole family loves them and I love that they have some healthy veggies in there. Perfect to grab for a quick breakfast.