Zucchini Carrot Muffins
Homemade mini zucchini carrot muffins are moist and delicious. Shredded vegetables hidden in a sweet breakfast or dessert hand held snack.
Servings: 12
Equipment
- 1 mini muffin tin regular or mini
- 2 bowls
Ingredients
- 2 c all purpose flour
- 1 c milk
- 1/2 c sugar decrease to 1/3 if frosting muffins
- 1/4 c butter melted
- 1 egg
- 4 tsp baking powder
- 1/2 tsp salt
- 1 c zucchini shredded, gently pressed
- 1 c carrot shredded, gently pressed
Instructions
- Preheat oven to 350 F. Shred zucchini on paper towels, then fold up and gently press to remove excess moisture.
- Shred carrots and do the same with paper towels. Melt butter and set aside.
- In a bowl beat egg, add milk, sugar, and melted butter. In another bowl mix together flour, baking powder and salt. Then incorporate the dry into the wet ingredients.
- Fold in shredded zucchini and carrot. Fill sprayed or muffin liner filled muffin cups 3/4 of the way full.
- Bake for 18-20 minutes (for regular size) or about 10-11 minutes for mini, or until top springs back when touched gently in the center.
- If adding cream cheese frosting do so once cooled, and sprinkle crushed nuts on top too if desired.
Video
Nutrition
Serving: 2oz | Calories: 167kcal | Carbohydrates: 27g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 154mg | Potassium: 251mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1974IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg