Zucchini Carrot Muffins Food

ZUCCHINI CARROT MUFFINS

Ingredients:

• 2 cups shredded carrot
• 1 cup shredded zucchini
• 1 cup chopped peeled apple
• 3/4 cup sweetened shredded coconut
• 1/2 cup chopped almonds
• 2 teaspoons grated orange zest
• 2 cups all-purpose flour
• 1-1/4 cups sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 large eggs, lightly beaten
• 3/4 cup canola oil
• 1 teaspoon vanilla extract

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.

SPICED ZUCCHINI CARROT MUFFINS

Ingredients:

• 1 cup butter
• 1 cup white sugar
• 3 eggs
• 2 cups grated zucchini
• 1 cup grated carrots
• 3 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons ground nutmeg
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ cup raisins
• ½ cup chopped walnuts

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.

CARROT-ZUCCHINI YOGURT MUFFINS

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

Steps:

• 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.