This scrumptiously spiced zucchini-carrot muffin recipe is a great way to sneak more vegetables into your diet!
Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- 3 eggs
- 2 cups grated zucchini
- 1 cup grated carrots
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground nutmeg
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup raisins (Optional)
- ½ cup chopped walnuts (Optional)
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease 21 muffin cups or line with paper liners.
Step 2
Beat butter, sugar, and eggs in a large bowl with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla.
Step 3
Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Add flour mixture to butter mixture; mix until combined. Stir in raisins and walnuts. Pour batter into the prepared muffin cups.
Step 4
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes.
Tips
Substitute pumpkin pie spice for the nutmeg if preferred.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 21 | |
Calories 227 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat6g | 31% |
Cholesterol50mg | 17% |
Sodium254mg | 11% |
Total Carbohydrate28g | 10% |
Dietary Fiber1g | 5% |
Total Sugars13g | |
Protein4g | |
Vitamin C2mg | 12% |
Calcium23mg | 2% |
Iron1mg | 7% |
Potassium121mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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