CARROT & ZUCCHINI MINI-MUFFINS RECIPE - (4.3/5)
Provided by naqgal90
Number Of Ingredients 16
Steps:
- MUFFINS: Place an oven rack in the center of the oven. Preheat to 350°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 carrot, zucchini, and raisins. Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter. Bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes. FROSTING: In a small bowl, mix together the cream cheese and honey until smooth. Spread the cooled muffins with frosting and serve.
ZUCCHINI-CARROT MUFFINS
Try these tasty Zucchini-Carrot Muffins. Whether you're starting your morning or looking for a veggie-ful dessert, you're sure to love our Zucchini-Carrot Muffins.
Provided by My Food and Family
Categories Plant-Based Recipes
Time 38m
Yield 18 servings
Number Of Ingredients 15
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.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
ZUCCHINI CARROT MUFFINS
Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington, Vermont
Provided by Taste of Home
Time 35m
Yield 18 standard size muffins.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 231mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
CARROT AND ZUCCHINI MINI-MUFFINS
Provided by Giada De Laurentiis
Time 1h
Yield 24 mini-muffins
Number Of Ingredients 14
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.
Nutrition Facts : Calories 82 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 9 milligrams, Sodium 74 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 2 grams, Sugar 5 grams
TODDLER-FRIENDLY CARROT AND ZUCCHINI MUFFINS
These healthy, toddler-friendly muffins are packed full of veggies while still tasting delicious! You might need to double the recipe because you'll want to eat some yourself.
Provided by AmyGail
Categories Everyday Cooking Special Collection Recipes New
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray or line with paper liners.
- Stir flour, oats, baking soda, baking powder, cinnamon, and salt together in a large bowl.
- Beat eggs, applesauce, maple syrup, and vanilla in another bowl. Pour egg mixture into flour mixture and stir until evenly combined. Stir in carrot and zucchini. Spoon batter into the prepared muffin tins, filling each cup 2/3 full.
- Bake in the preheated oven until a toothpick inserted into center comes out clean, 15 to 20 minutes. Cool in the muffin tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes, before serving to hungry toddlers.
Nutrition Facts : Calories 99 calories, Carbohydrate 16.7 g, Cholesterol 62 mg, Fat 2.1 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 0.6 g, Sodium 256.8 mg, Sugar 5.8 g
More about "carrot zucchini mini muffins recipe 435"
ZUCCHINI & CARROT MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (30)Calories 250 per servingTotal Time 48 mins
- Preheat the oven to 375°F. Line 6 cups of a standard muffin tin (or 20 mini-muffin cups) with papers, or grease each cup., Whisk together the sugar, oil, salt, and egg., Add the zucchini, carrots, dried fruit and nuts., Whisk together the remaining ingredients in a separate bowl, then add to the batter.
- Let the muffins rest for 10 minutes before placing them into the oven., Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes.
- A cake tester inserted into the center of a muffin should come out clean., Remove the muffins from the oven, and cool them in the pan for 10 minutes; transfer to a rack, and cool completely.
ZUCCHINI CARROT MUFFINS {EASY AND HEALTHY} – WELLPLATED.COM
From wellplated.com
4.8/5 (25)Total Time 37 minsCategory Breakfast, SnackCalories 234 per serving
- Heat your oven to 350 degrees F. Line 10 cups of a standard muffin pan with paper liners or lightly coat with nonstick spray. Set aside.
- If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside.
- In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
BEST CARROT AND ZUCCHINI MINI-MUFFINS RECIPES - FOOD …
From foodnetwork.ca
EASY ZUCCHINI CARROT MUFFINS (4 KINDS OF PRODUCE!)
From yummytoddlerfood.com
HEALTHY CARROT ZUCCHINI MUFFINS RECIPE (BABY MUFFINS)
From joyfoodsunshine.com
MORNING GLORY ZUCCHINI CARROT MUFFINS | AMBITIOUS KITCHEN
From ambitiouskitchen.com
HEALTHY SPICED CARROT ZUCCHINI MUFFINS | AMY'S HEALTHY …
From amyshealthybaking.com
CARROT ZUCCHINI MUFFINS RECIPE - PILLSBURY.COM
From pillsbury.com
EASY CARROT ZUCCHINI MUFFINS | IF YOU GIVE A BLONDE A KITCHEN
From ifyougiveablondeakitchen.com
17 BEST MINI MUFFIN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CARROT ZUCCHINI MUFFINS - VERONIKA'S KITCHEN
From veronikaskitchen.com
HEALTHY CARROT ZUCCHINI MUFFINS | HAUTE & HEALTHY LIVING
From hauteandhealthyliving.com
THE KOLLEE KITCHEN | CARROT ZUCCHINI MINI MUFFINS
From thekolleekitchen.com
ZUCCHINI CARROT MUFFINS - SIMPLE JOY
From simplejoy.com
BEST CARROT ZUCCHINI MINI MUFFINS RECIPE 435 RECIPES
From alicerecipes.com
You'll also love