Carrot-Zucchini Muffins

Carrot-Zucchini Muffins

The carrots and zucchini in these muffins add fiber, vitamins and minerals. 12 muffins

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

12

muffins

2
cups all-purpose flour
1
cup quick-cooking or old-fashioned oats
3/4
cup packed brown sugar
3
teaspoons baking powder
1/2
teaspoon cinnamon
1/4
teaspoon salt
2/3
cup fat-free (skim) milk
3
tablespoons canola or soybean oil
2
egg whites, 1/4 cup fat-free cholesterol-free egg product or 1 egg
1
cup finely shredded carrots (1 1/2 medium)
1/2
cup shredded unpeeled zucchini (1 small)
  1. Heat oven to 400°. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups and spray paper cups with cooking spray.
  2. Mix flour, oats, brown sugar, baking powder, cinnamon and salt in large bowl. Stir in milk, oil and egg whites all at once just until flour is moistened. Fold in carrots and zucchini. Divide batter evenly among muffin cups.
  3. Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
Makes 12 muffins

Nutrition Information:

1 Serving (1 Muffin)
  • Calories 170
    • (Calories from Fat 5),
  • Total Fat 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 200mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 2g,
    • Sugars 15g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.