Zucchini Carrot Muffins
The recipe Zucchini Carrot Muffins can be made in approximately 35 minutes. For 32 cents per serving, you get a hor d'oeuvre that serves 16. One portion of this dish contains around 2g of protein, 7g of fat, and a total of 193 calories. 73 people were impressed by this recipe. This recipe from Taste of Home requires applesauce, egg, pecans, and zucchini. It is a good option if you're following a dairy free diet. With a spoonacular score of 17%, this dish is not so spectacular. If you like this recipe, take a look at these similar recipes: Carrot Zucchini Muffins, Zucchini Carrot Muffins, and Carrot Zucchini Muffins.
Servings: 16
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 cup applesauce
1 egg
1/2 cup chopped pecans
1/2 cup raisins
1/4 cup vegetable oil
1 package carrot cake mix (regular size)
1-1/2 cups shredded zucchini
Equipment:
bowl
muffin liners
toothpicks
wire rack
frying pan
Cooking instruction summary:
Directions In a large bowl, combine the cake mix, applesauce, oil and egg for 30 seconds; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in the zucchini, raisins and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: about 16 muffins. Originally published as Zucchini Carrot Muffins in Quick CookingJuly/August 1999, p16 Nutritional Facts 1 serving (1 each) equals 214 calories, 9 g fat (2 g saturated fat), 13 mg cholesterol, 208 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the cake mix, applesauce, oil and egg for 30 seconds; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in the zucchini, raisins and pecans.
2. Fill greased or paper-lined muffin cups three-fourths full.
3. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Information:
covered percent of daily need