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Carrot Zucchini Muffins

Total Time

Prep: 10 min. Bake: 25 min.

Makes

about 16 muffins

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.

Ingredients

  • 1 package carrot cake mix (regular size)
  • 1/2 cup applesauce
  • 1/4 cup vegetable oil
  • 1 large egg, room temperature
  • 1-1/2 cups shredded zucchini
  • 1/2 cup raisins
  • 1/2 cup chopped pecans

Directions

  1. In a large bowl, combine cake mix, applesauce, oil and egg for 30 seconds; beat on low speed 30 seconds. Beat on medium for 2 minutes. Stir in zucchini, raisins and pecans.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° until a toothpick comes out clean, 25-30 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts

1 each: 214 calories, 9g fat (2g saturated fat), 13mg cholesterol, 208mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 3g protein.

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