Carrot Zucchini Muffins

Relish these tasty muffins that are made using carrots and zucchini - ready in 35 minutes.

  • prep time 10 min
  • total time 35 min
  • ingredients 11
  • servings 12

Ingredients

2
cups all-purpose flour
1
cup rolled oats
3/4
cup firmly packed brown sugar
3
teaspoons baking powder
1/2
teaspoon cinnamon
1/4
teaspoon salt
2/3
cup skim milk
3
tablespoons oil
2
egg whites
1
cup finely shredded carrots
1/2
cup shredded unpeeled zucchini (1 small)
  • 1 Heat oven to 400°F. Spray 12 muffin cups with nonstick cooking spray, or line muffin cups with paper baking cups and spray paper cups with nonstick cooking spray.
  • 2 In large bowl, combine flour, oats, brown sugar, baking powder, cinnamon and salt; mix well.
  • 3 In small bowl, combine milk, oil and egg whites; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Stir in carrots and zucchini just until blended. Spoon batter evenly into sprayed muffin cups.
  • 4 Bake at 400°F. for 16 to 21 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Muffin
    Calories
    200
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    150mg
    150%;
    Total Carbohydrate
    36g
    36%
    (Dietary Fiber
    2g
    2%
      Sugars
    15g
    15%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    50%;
    Vitamin C
    0%;
    Calcium
    8%;
    Iron
    10%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved