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.
Carrot Zucchini Muffins
Carrot Zucchini Muffins
Prep Time
10 min
Cook Time
25 min
Yield
about 16 muffins
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
- 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.
- 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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