Taste of Home
Carrot Zucchini Muffins
TOTAL TIME: Prep: 10 min. Bake: 25 min.
YIELD: 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.
© 2024 RDA Enthusiast Brands, LLC