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Carrot-Zucchini Yogurt Muffins
Recipe Summary
Yield: Makes 1 dozen
Ingredients
Ingredient Checklist
Vegetable-oil cooking spray
3/4 cup whole-wheat flour
1/2 cup all-purpose flour
3/4 cup (3 ounces) pecans, toasted and finely chopped
1/4 cup toasted wheat germ
1/3 cup packed dark-brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 medium carrots, peeled and grated on the large holes of a box grater (2 cups)
1 large zucchini, peeled and grated on the large holes of a box grater (1 1/2 cups)
1/2 cup plain low-fat yogurt
2 large eggs, separated
2 tablespoons unsulfured molasses
1 teaspoon finely grated orange zest
Cook's Notes
Muffins can be stored in an airtight container at room temperature for up to 3 days.
Gallery
Carrot-Zucchini Yogurt Muffins
Recipe Summary
Yield: Makes 1 dozen
Gallery
Carrot-Zucchini Yogurt Muffins
Carrot-Zucchini Yogurt Muffins
Carrot-Zucchini Yogurt Muffins
Recipe Summary
Yield: Makes 1 dozen
Recipe Summary
Yield: Makes 1 dozen
Yield: Makes 1 dozen
Makes 1 dozen
Ingredients
Ingredients
- Vegetable-oil cooking spray
- 3/4 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 3/4 cup (3 ounces) pecans, toasted and finely chopped
- 1/4 cup toasted wheat germ
- 1/3 cup packed dark-brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 medium carrots, peeled and grated on the large holes of a box grater (2 cups)
- 1 large zucchini, peeled and grated on the large holes of a box grater (1 1/2 cups)
- 1/2 cup plain low-fat yogurt
- 2 large eggs, separated
- 2 tablespoons unsulfured molasses
- 1 teaspoon finely grated orange zest
Directions
Preheat oven to 400 degrees. Coat a standard (12-cup) muffin tin with cooking spray. Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon, and salt.
Stir together carrots, zucchini, yogurt, egg yolks, molasses, and orange zest in a large bowl. Fold flour mixture into carrot mixture until just combined. With a whisk or a mixer fitted with the whisk attachment, beat egg whites until shiny, stiff peaks form. Gently fold egg whites into the carrot mixture.
Spoon batter into prepared tin, filling to the brims. Bake until a toothpick inserted into center of 1 comes out clean, about 25 minutes. Let cool completely in pan on a wire rack.
Cook's Notes
Muffins can be stored in an airtight container at room temperature for up to 3 days.
Cook’s Notes
Muffins can be stored in an airtight container at room temperature for up to 3 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Carrot-Zucchini Yogurt Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
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All Reviews for Carrot-Zucchini Yogurt Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
