Zucchini and Carrot Muffins

By á-3974

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

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