Carrot or Zucchini Muffins Recipe

Name: Carrot or Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups whole wheat flour; 1 teaspoon salt; 1 ½ teaspoons baking soda; 1 teaspoon cinnamon; ½ teaspoon nutmeg; 1 ½ cups natural bran; 3 carrots, 1c grated; 2 eggs; ¼ cup vegetable oil; 1 ½ cups skim milk or 1 ½ cups orange juice; 2 tablespoons vinegar; ½ cup honey; ¼ cup molasses; ½ cup raisins

Servings: persons

1 ½ cups whole wheat flour
1 teaspoon salt
1 ½ teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
1 ½ cups natural bran
3 carrots, 1c grated
2 eggs
¼ cup vegetable oil
1 ½ cups skim milk or 1 ½ cups orange juice
2 tablespoons vinegar
½ cup honey
¼ cup molasses
½ cup raisins

1
Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds.
2
Pour into large mixing bowl.
3
Process carrots until pureed and add to dry ingredients.
4
Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins.
5
Stir with a wooden spoon until just blended; do not overmix.
6
Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 minute.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ½ cups whole wheat flour, 1 teaspoon salt, 1 ½ teaspoons baking soda, 1 teaspoon cinnamon, and more.

Yes, Carrot or Zucchini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot or Zucchini Muffins

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