Zucchini Carrot Muffins Food

ZUCCHINI-CARROT MUFFINS

Steps:

• Heat oven to 375°F.
• Mix eggs, applesauce, oil, vanilla, granulated sugar and 1/2 cup brown sugar in medium bowl until blended.
• Combine 2 cups flour, cinnamon, baking powder, baking soda and salt in large bowl. Add applesauce mixture; stir just until blended. Stir in vegetables.
• Spoon into 18 paper-lined muffin cups.
• Combine nuts, butter, remaining brown sugar and remaining flour; sprinkle over muffin batter in cups.
• Bake 18 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove muffins from pans to wire racks; cool slightly or to room temperature.

INCREDIBLE CARROT ZUCCHINI MUFFINS

Steps:

• mix wet ingredients together well, mix dry ingredients in a separate bowl, combine the two by hand.
• pour batter into loaf pans or pour batter into mini muffin or regular muffin pans.
• bake in 350 degree oven.
• to get the most liquid out of the zucchini and carrots, freeze and defrost the shredded vegetables, the liquid will easily be squeezed out and contribute to a thicker batter, without doing this the batter will be a bit runnier and tend not to rise as nicely.

CARROT ZUCCHINI MUFFINS

Steps:

• Beat egg in large bowl.
• Add orange juice,applesauce and sugar, beat well.
• Sift together dry ingredients.
• Stir into egg mixture, mix until moist.
• Gently fold in shredded carrots, zucchini and raisins.
• Spoon into well greased muffin pans about 2/3 full.
• Bake for 20 minutes at 400°F.

CARROT AND ZUCCHINI MINI-MUFFINS

Steps:

• For the muffins: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 24 mini-muffin cups with (1 1/2-inch) paper liners. Set aside.
• In a medium bowl, sieve together the flours, salt, baking powder, baking soda, and cinnamon. Add any solids leftover in the sieve to the bowl and mix in.
• In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the grated carrot, grated zucchini, and raisins.
• Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter and bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.
• For the frosting: In a small bowl, mix together the cream cheese and honey until smooth.
• To serve: Spread the cooled muffins with frosting, if using, and serve.

ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners.
• Whisk together the all-purpose and whole-wheat flours with the baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Beat the butter, sugar, yogurt, eggs and vanilla together in another large bowl using an electric mixer on medium speed until fluffy. Reduce the speed to low and beat in the flour mixture until combined. Stir in the zucchini and raisins. Divide the batter evenly among the prepared cups.
• Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 18 minutes. Cool the muffins in the pans on a wire rack for 10 minutes; remove from the pans and cool completely on the rack.

ZUCCHINI-CARROT MUFFINS

Steps:

• Preheat oven to 350°F Spray the muffin tins.
• Whisk the first six ingredients in a large bowl.
• Mix eggs, oil and sugar in a medium bowl. Whisk for 30 seconds to dissolve sugar. Stir the shredded zucchini and carrot.
• Stir egg mixture into the dry ingredients. Stir in sunflower seeds. Divide batter into the muffin tins about 1/4 cup each.
• Bake for 23 to 25 minutes or until crowned and lightly browned.

VEGAN ZUCCHINI CARROT MUFFINS WITH APPLESAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Mix brown sugar and oil together in a bowl. Stir in applesauce and mashed banana. Mix in apple, zucchini, and carrots.
• Combine whole wheat flour, all-purpose flour, flax seeds, baking powder, cinnamon, and salt in another bowl. Fold flour mixture into the sugar mixture. Pour batter into the prepared muffin cups; sprinkle chopped walnuts on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

SPICED ZUCCHINI CARROT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
• Combine butter, sugar, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla extract.
• Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Mix into the creamed butter mixture. Stir in raisins and walnuts. Pour batter into the greased muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.

ZUCCHINI CARROT MUFFINS

Steps:

• Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.
• In a large bowl, combine flour, sugar, cinnamon, baking sida and salt.
• Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.
• Fill greased or paper-lined muffins cups two-thirds full. Bake at 375 for 20-22 minutes or until a toothpick comes out clean.
• Cool in pan 10 minutes before removing to wire rack.

ZUCCHINI CARROT MUFFINS

Steps:

• Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. , In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). , Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

GLUTEN-FREE ZUCCHINI CARROT MUFFINS

Steps:

• Lightly grease 18 muffin cups.
• Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves in a bowl.
• Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; process until mixture is finely ground. Add mixture to rice flour mixture.
• Beat eggs, yogurt, brown sugar, coconut oil, agave nectar, and vanilla extract in a large bowl. Stir rice flour mixture into egg mixture until batter is just blended. Fold zucchini, carrot, apple, and raisins into batter; divide evenly between prepared muffin cups. Let batter rest for 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

HEALTHY CARROT ZUCCHINI MUFFINS

Steps:

• Preheat oven to 400*.
• In large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini.
• In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg, and salt.
• Fold dry ingredients into wet until just mixed. Spoon batter to the very top of sprayed, paper lined muffin cups and bake 18-20 minutes or until toothpick comes out clean.

CARROT, APPLE, AND ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
• Stir zucchini, carrots, and apple together in a large bowl. Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined.
• Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl. Gently stir dry ingredients into wet ingredients until just combined. Fold walnuts into batter. Pour batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.