Side Items

Carrot-Zucchini Muffins takes several minutes to prepare.

Carrot-Zucchini Muffins takes several minutes to cook.

Carrot-Zucchini Muffins makes 24 servings.

The ingredients for Carrot-Zucchini Muffins are:

2 cups flour
2-1/2 teaspoons cinnamon
2 teaspoons baking soda
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup buttermilk
1 cup unsweetened applesauce
1-1/2 cups shredded carrots
1/2 cup shredded zucchini
1 teaspoon vanilla extract
3 eggs
1-1/4 cups sugar

Here is how you make Carrot-Zucchini Muffins:

In a large mixiing bowl, combine the first six ingredients. Gradually add buttermilk, applesauce, carrots, zucchini, vanilla, sugar and eggs. Fill 24 paper-lined muffin tins. Bake at 350 degrees for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.Yield: 24 muffins Number of Servings: 24Recipe submitted by SparkPeople user SCHAUMANN1.

The nutritional information for Carrot-Zucchini Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 96.7

• Total Fat: 0.8 g
• Cholesterol: 26.8 mg
• Sodium: 123.4 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 0.7 g
• Protein: 2.1 g