Snack

Moist, Fall Vegetable Muffins is for Snack.

Moist, Fall Vegetable Muffins takes several minutes to prepare.

Moist, Fall Vegetable Muffins takes several minutes to cook.

Moist, Fall Vegetable Muffins makes 12 servings.

The ingredients for Moist, Fall Vegetable Muffins are:

? 1 3/4 cup whole wheat flour
? 1 3/4 cup all purpose flour
? 2 1/4 teaspoon cinnamon
? 2 1/4 teaspoon bakings soda
? 3/4 teaspoon salt
? 6 tablespoons egg substitute
? 3/4 cups pumpkin puree
? 1 cup almond milk
? 2 1/4 teaspoon vanilla
? 1 1/2 small zucchinis, shredded
? 1 1/2 medium carrots, peeled, paysanned

Here is how you make Moist, Fall Vegetable Muffins:

1) Preheat oven to 350 degrees F. Line a muffin pan with a dozen cupcake liners. 2) Collect all ingredients and prepare all vegetables to requires cut. 3) For muffins: mix first 5 ingredients in a late bowl. Then in a separate bowl, add egg substitute, pumpkin puree, milk, and vanilla. Mix well. 4) Pour wet into dry and mix until JUST combined. Fold in shredded zucchini and paysanned carrots. (Note: please do not over mix, this will lead to tough, chewy muffins.) 5) Evenly distribute batter into muffins cups and bake in the oven for about 25 minutes. After time is over check with a toothpick to see if muffins are done. Insert toothpick into the center of one random muffin, pull out. If toothpick is clean then the muffins are done. Let it cool on a wire rack.Serving Size: 18 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user MTEMME.

The nutritional information for Moist, Fall Vegetable Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 153.8

• Total Fat: 0.9 g
• Cholesterol: 15.5 mg
• Sodium: 289.7 mg
• Total Carbs: 40.9 g
• Dietary Fiber: 2.3 g
• Protein: 3.1 g

The dietary needs meet for Moist, Fall Vegetable Muffins is Low Fat