Directions:
- Combine first 7 ingredients in a large bowl; make a well in center of mixture.
- Stir together egg, orange juice, and butter; add to dry ingredients, stirring just until moistened. Fold in carrot and zucchini. Spoon into greased muffin pans, filling two-thirds full.
- Bake at 400º for 20 minutes. Remove from pans immediately, and cool on wire racks.
- NOTE: Freeze in an airtight container up to 3 months. To reheat wrap each muffin in a damp paper towel; microwave on HIGH 40 seconds or until warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 150.84 Kcal (632 kJ) | ||
| Calories from fat | 40.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.47g | 7% | |
|---|---|---|---|
| Cholesterol | 25.67mg | 9% | |
| Sodium | 163.9mg | 7% | |
| Potassium | 140.9mg | 3% | |
| Total Carbs | 24.83g | 8% | |
| Sugars | 6.65g | 27% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 2.84g | 6% | |
| Vitamin C | 8.7mg | 14% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 6% | |
| Calcium | 32.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 237.96 Kcal (996 kJ) | ||
| Calories from fat | 63.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.05g | 7% | |
|---|---|---|---|
| Cholesterol | 40.49mg | 9% | |
| Sodium | 258.57mg | 7% | |
| Potassium | 222.28mg | 3% | |
| Total Carbs | 39.17g | 8% | |
| Sugars | 10.5g | 27% | |
| Dietary Fiber | 1.54g | 4% | |
| Protein | 4.48g | 6% | |
| Vitamin C | 13.7mg | 14% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.7mg | 6% | |
| Calcium | 50.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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