Zucchini and Carrot Muffins
By á-3974
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Ingredients
- 1 1/3 c. all-purpose flour
- 1/3 c. whole wheat flour
- 2/3 c. packed light brown sugar
- 1/2 tsp. each soda, salt
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/3 c. safflower oil
- 1/4 c. skim milk
- 3 egg whites
- 1 1/4 c. grated carrots
- 2/3 c. grated zucchini
- 1/2 c. chopped walnuts
Details
Preparation
Step 1
Mix dry ingredients in bowl. Combine oil, milk,
and egg whites in large bowl; mix well. Add dry
ingredients; mix just until moistened. Stir in
carrots, zucchini and walnuts. Fill oiled muffin
cups 2/3 full. Bake at 425 degrees for 20 minutes
or until toothpick inserted in center comes out
clean. Serve warm. Yield: 12 muffins
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