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Carrot Zucchini Muffins

Pillsbury Kitchens
Updated Nov 9, 2010
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Relish these tasty muffins that are made using carrots and zucchini - ready in 35 minutes.

Carrot Zucchini Muffins

  • Prep Time 10 min
  • Total 35 min
  • Ingredients 11
  • Servings 12
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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)

Instructions

  • Step 
    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.
  • Step 
    2
    In large bowl, combine flour, oats, brown sugar, baking powder, cinnamon and salt; mix well.
  • Step 
    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.
  • Step 
    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

200 Calories
4g Total Fat
4g Protein
36g Total Carbohydrate
15g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
200
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
150mg
6%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
8%
Sugars
15g
Protein
4g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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