Name: Carrot-Zucchini Yogurt Muffins
Yield: 1
Ingredients: Vegetable-oil cooking spray -; 3/4 c. whole-wheat flour -; 1/2 c. all-purpose flour -; 3/4 c. pecans -; 1/4 c. toasted wheat germ -; c. packed dark-brown sugar -; 1 tsp. baking powder -; 1/4 tsp. baking soda -; 3/4 tsp. ground cinnamon -; 1/2 tsp. salt -; 2 medium carrots -; 1 large zucchini -; 1/2 c. plain low-fat yogurt -; 2 large eggs -; 2 tbsp. unsulfured molasses -; 1 tsp. finely grated orange zest -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Carrot-Zucchini Yogurt Muffins

1. Vegetable-oil cooking spray -

2. 3/4 c. whole-wheat flour -

3. 1/2 c. all-purpose flour -

4. 3/4 c. pecans -

5. 1/4 c. toasted wheat germ -

6. c. packed dark-brown sugar -

7. 1 tsp. baking powder -

8. 1/4 tsp. baking soda -

9. 3/4 tsp. ground cinnamon -

10. 1/2 tsp. salt -

11. 2 medium carrots -

12. 1 large zucchini -

13. 1/2 c. plain low-fat yogurt -

14. 2 large eggs -

15. 2 tbsp. unsulfured molasses -

16. 1 tsp. finely grated orange zest -

How to cook deliciously - Carrot-Zucchini Yogurt Muffins

1. Stage

Preheat oven to 400 degrees. Coat a standard (12-cup) muffin tin with cooking spray. Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon, and salt.

2. Stage

Stir together carrots, zucchini, yogurt, egg yolks, molasses, and orange zest in a large bowl. Fold flour mixture into carrot mixture until just combined. With a whisk or a mixer fitted with the whisk attachment, beat egg whites until shiny, stiff peaks form. Gently fold egg whites into the carrot mixture.

3. Stage

Spoon batter into prepared tin, filling to the brims. Bake until a toothpick inserted into center of 1 comes out clean, about 25 minutes. Let cool completely in pan on a wire rack. (Muffins can be stored in an airtight container at room temperature for up to 3 days.)