 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Got this recipe from From Family Circle, March 2008. Haven't had a chance to make these yet, though they look good. Ingredients:
2 cups all-purpose flour |
3/4 teaspoon baking soda |
3/4 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
2 eggs |
1/2 cup oil |
3/4 cup sugar |
3/4 cup shredded zucchini (about one small zucchini) |
1/2 cup shredded carrot (about 1 small carrot) |
1/2 cup sunflower seeds |
Directions:
1. Preheat oven to 350°F Spray the muffin tins.
2. Whisk the first six ingredients in a large bowl.
3. Mix eggs, oil and sugar in a medium bowl. Whisk for 30 seconds to dissolve sugar. Stir the shredded zucchini and carrot.
4. Stir egg mixture into the dry ingredients. Stir in sunflower seeds. Divide batter into the muffin tins about 1/4 cup each.
5. Bake for 23 to 25 minutes or until crowned and lightly browned.
|
|