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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I got this out of Muffins & Quick Breads booklet. I changed the flour to whole wheat and split the sugar with Splenda. I also used home made cinnamon applesauce. They are so good! I have made 5 batches so far. Ingredients:
1/2 cup sugar |
1/2 cup splenda sugar substitute |
1 cup carrot |
1 cup zucchini |
1/2 cup raisins |
1/2 cup natural applesauce |
1 egg |
2 egg whites |
2 tablespoons canola oil |
1 teaspoon vanilla extract |
2 cups whole wheat flour |
2 teaspoons baking powder |
1 teaspoon salt |
1 teaspoon orange zest |
1 teaspoon ground nutmeg |
1/2 teaspoon baking soda |
Directions:
1. Preheat oven to 375°F
2. Spray 12-cup muffin pan with non-stick cooking spray.
3. In large bowl, combine sugars, zucchini, carrots, raisins, applesauce, eggs, egg whites, oil and vanilla extract until well blended.
4. In medium bowl, combine flour, baking powder, salt, orange peel, nutmeg and baking powder.
5. Stir flour mixture into applesauce mixture until moistened.
6. Fill muffin cups 3/4 full.
7. Bake 20-25 minutes or till wooden pick inserted in center comes out clean. Remove from pan. Cool 10 minutes.
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