Carrot or Zucchini Muffins Recipe

Carrot or Zucchini Muffins picture

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelMedium
Health IndexHealthyServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Whole wheat flour1 1⁄2 Cup (24 tbs)
 Salt1 Teaspoon
 Baking soda1 1⁄2 Teaspoon
 Cinnamon1 Teaspoon
 Nutmeg1⁄2 Teaspoon
 Natural bran1 1⁄2 Cup (24 tbs)
 Carrots/Zucchini - 3, cut into 1 inch pieces yielding about a 1 cup3 , cut into 1 inch pieces
 Eggs2
 Vegetable oil1⁄4 Cup (4 tbs)
 Skimmed milk/Orange juice1 1⁄2 Cup (24 tbs)
 Vinegar2 Tablespoon
 Honey2 Tablespoon
 Molasses1⁄4 Cup (4 tbs)
 Raisins1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 412 Calories from Fat 118

% Daily Value*

Total Fat 14 g20.8%

Saturated Fat 2.3 g11.6%

Trans Fat 0 g

Cholesterol 71.7 mg

Sodium 749.4 mg31.2%

Total Carbohydrates 73 g24.2%

Dietary Fiber 9.5 g38.1%

Sugars 25.9 g

Protein 13 g26.8%

Vitamin A 103.7% Vitamin C 4.7%

Calcium 16.1% Iron 22.3%

*Based on a 2000 Calorie diet

Directions

MAKING
1) Into a food processor, add the flour, salt, baking soda, cinnamon, nutmeg and bran
2) Pulse for about 4 to 5 seconds
3) Place into a large mixing bowl
4) Put the carrots into the processor and process till a puree is achieved
5) Add in the flour mixture to the carrots
6) Into the food processor add in the eggs and oil for about 3 seconds and then add in the milk, vinegar, honey, molasses and the raisins
7) Using a wooden spoon, stir the batter well, taking care not to over mix
8) Into a paper lined muffin tin spoon the batter
9) Bake at 375 F for 20 minutes

SERVING
10) Serve warm
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