Zucchini carrot muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Rolled oats |
| 1 | cup | Unbleached flour |
| ½ | cup | Granulated sugar |
| 1 | tablespoon | Baking powder |
| ¼ | teaspoon | Nutmeg |
| 2 | larges | Carrots -- grated |
| 1 | medium | Zucchini -- grated |
| ⅔ | cup | Skim milk -- at room |
| Temperature | ||
| 3 | tablespoons | Applesauce -- at room |
| Temperature | ||
| 2 | Egg whites -- whipped | |
Directions
Preheat oven at 350. Prepare 12 muffin tins with cooking spray and flour. In a mixing bowl, combine oats, flour, sugar, baking powder, and nutmeg. In another mixing bowl, combine carrots, zucchini, milk, applesauce, and egg whites. Mix dry ingredients with wet ingredients just until moistened. Use an ice cream scoop to fill muffin tins almost full. Bake 20 to 25 minutes or until golden brown.
Recipe By : Quick & Easy Diabetic Menus
Related recipes
- Carrot muffins
- Carrot or zucchini muffins
- Carrot zucchini cake
- Carrot zucchini cake *
- Carrot zucchini muffins - country living
- Carrot-zucchini cake
- Corn & zucchini muffins
- Corn and zucchini muffins
- Italian zucchini muffins
- Lemon carrot muffins
- Zucchini bread or muffins
- Zucchini carrots muffins
- Zucchini muffins
- Zucchini muffins #2
- Zucchini muffins (lf)
- Zucchini muffins 2
- Zucchini oatmeal muffins
- Zucchini pineapple muffins
- Zucchini-lemon muffins
- Zucchini-oatmeal mufflns