Carrot Zucchini Muffins Recipe

Name: Carrot Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup orange juice; 1/2 cup Land O Lakes Butter, melted; 1 Land O Lakes Egg; 1 cup all-purpose flour; 1 cup whole wheat flour; 1/2 cup sugar; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 medium (1 cup) carrots, shredded; 1 medium (1 cup) zucchini, shredded

Servings: persons

3/4 cup orange juice
1/2 cup Land O Lakes Butter, melted
1 Land O Lakes Egg
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 medium (1 cup) carrots, shredded
1 medium (1 cup) zucchini, shredded

1
Heat oven to 400F.
2
Combine orange juice, butter and egg in bowl; mix well.
3
Add all remaining ingredients except carrots and zucchini.
4
Stir just enough to moisten.
5
Gently stir in carrots and zucchini.
6
Spoon evenly into greased 12-cup muffin pan.
7
Bake 20-22 minutes or until muffins are lightly browned.
8
Let cool 5 minutes; remove from pan.

592

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 12 ingredients. The key ingredients include: 3/4 cup orange juice, 1/2 cup Land O Lakes Butter, melted, 1 Land O Lakes Egg, 1 cup all-purpose flour, and more.

Yes, Carrot 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 Zucchini Muffins

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