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How To make Carrot Or Zucchini Muffins
1 1/2 c Whole-wheat flour
1 t Salt
1 1/2 t Baking soda
1 t Cinnamon
1/2 t Nutmeg
1 1/2 c Natural bran
3 ea Carrots, 1c grated
2 ea Eggs
1/4 c Vegetable oil
1 1/2 c Skim milk or orange juice
2 T Vinegar
1/2 c Honey
1/4 c Molasses
1/2 c Raisins
Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots until pureed and add to dry ingredients. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not overmix. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min.
How To make Carrot Or Zucchini Muffins's Videos
Zucchini Carrot Muffins
Zucchini carrot muffins are delicious, flavorful with just a little spice, and perfectly moist. Zucchini carrot muffins are a delicious and fun way to sneak a few extra veggies into your diet. While it may not be the healthiest muffin around, those servings of vegetables are still better than nothing.
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Zucchini muffins: fluffy, easy, tasty and ready in a few minutes!
So easy to make, everyone will love them! They will be ready in 25 minutes!INGREDIENTS
1 Zucchini
1/4 of red pepper
200g (1 cup) Grated cheese
2 Eggs
4g (1 tsp) Salt
4g (1 tsp) Pepper
125g (1 cup) Flour
5g (1 tsp) Baking powder
METHOD
In a bowl put two eggs, add salt and pepper and whisk it.
Grate the zucchini and put it into the bowl. Add chopped red pepper and grated cheese. Mix it and add flour and baking powder. Mix it well and add it to a muffin pan.
Bake at 180C for 25 minutes. Serve.
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Carrot Zucchini Muffins Recipe
Carrot zucchini muffins are so yummy sprinkled with cinnamon sugar! This recipe is the perfect use for extra zucchini squash in the summer.
FULL RECIPE ON BLOG -
Apple Carrot Zucchini Muffins
Apple Carrot Zucchini muffins are a great start to any morning or can be enjoyed as a delicious healthy snack any time of the day.
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BEST Gluten Free Baking Flour:
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Vegan Chocolate Zucchini Muffins
Delicious and indulgent Double Chocolate Zucchini Muffins. These easy muffins can be made in just 35 minutes for a chocolate-filled, zucchini-packed, dairy, and egg-free sweet treat.
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Carrot Zucchini Muffins Recipe - RKC
Carrot Zucchini Muffins
These muffins are healthy, delicious, moist and flavorful. My family loves these muffins. Perfect for grab and go breakfast. Must try!
#CarrotZucchiniMuffins #HealthyMuffins #WheatMuffins #GrabnGoBreakfast #CarrotMuffins #ZucchiniMuffins #BreakfastRecipe
Ingredients
* 3/4 cup brown sugar
* 2 1/2 cups wheat flour
* 1 1/2 tsp cinnamon powder
* 2 tsp baking soda
* 1/2 tsp salt
* 1/2 cup shredded desiccated coconut
* 1/2 cup chopped walnuts or pecans
* 1 cup grated zucchini
* 2 cups grated carrot
* 1/2 cup unsweetened applesauce
* 1/2 cup maple syrup
* 3 large eggs
* 1/2 cup vegetable oil
* 1 tsp vanilla Extract
Instructions
1. Preheat oven to 350 degrees F. Line muffin tins with paper liners and set aside.
2. Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined and keep it aside.
3. In a large mixing bowl, stir together the oil, apple sauce, maple syrup, egg, and vanilla extract.
4. Add the flour mixture to the wet ingredients and stir together until just barely combined.
5. Add the zucchini, carrot and stir gently until just distributed.
6. Fill each cup in the mini muffin pan approximately 3/4 full.
7. Bake 30 minutes or until a toothpick comes out with a few moist crumbs. Cool 10 minutes in the pan and then transfer to a cooling rack and cook for 15 minutes.
Recipe Note: Makes 20 muffins with this Measurements.