Zucchini-Carrot Muffins

Nothing beats a warm Zucchini-Carrot Muffin slathered in butter first thing in the morning to get your day started on a positive note. Enjoy!

Photo by Helen (#1) C.
Adapted from familycircle.com
Warm zucchini - carrot muffin with a hot cup of java.

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

12

mini bundt cakes

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

12

servings

Adapted from familycircle.com

Ingredients

  • 2

    cups all-purpose flour

  • 3/4

    teaspoon baking soda

  • 3/4

    teaspoon baking powder

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon ground ginger

  • 1/2

    teaspoon ground cinnamon

  • 1

    pinch ground cloves

  • 2

    eggs

  • 1/2

    cup vegetable oil

  • 3/4

    cup sugar

  • 1

    small zucchini, shredded (3/4 cup)

  • 1

    small carrot, grated (1/2 cup)

  • 1/2

    cup sunflower seeds

Directions

Heat oven to 350°F. Coat wells of mini-bundt or standard-size muffin pan with nonstick cooking spray. Whisk together flour, baking soda, baking powder, salt, ginger, cinnamon and cloves in large bowl. Mix eggs, oil and sugar in medium-size bowl. Whisk for 30 seconds to dissolve sugar. Stir in shredded zucchini and carrot. Stir egg mixture into flour mixture. Stir in sunflower seeds. Divide batter equally among wells, a slightly heaping 1/4 cup in each. Bake at 350°F for 23 to 25 minutes or until crowned and lightly browned. Remove from pan to wire racks to cool.

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