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Carrot Zucchini Yogurt Muffins

  • 12servings

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Vegetable-oil cooking spray

  2. 3/4 cup whole-wheat flour

  3. 1/2 cup all-purpose flour

  4. 3/4 cup pecans, toasted and finely chopped

  5. 1/4 cup toasted wheat germ

  6. 1/3 cup packed dark-brown sugar

  7. 1 teaspoon baking powder

  8. 1/4 teaspoon baking soda

  9. 3/4 teaspoon ground cinnamon

  10. 1/2 teaspoon salt

  11. 2 medium carrots, peeled and grated (2 cups)

  12. 1 large zucchini, peeled and grated (1 1/2 cups)

  13. 1/2 cup plain low-fat yogurt

  14. 2 large eggs, separated

  15. 2 tablespoons unsulfured molasses

  16. 1 teaspoon finely grated orange zest

Instructions Jump to Ingredients ↑

  1. 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. 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. 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.)

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