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Carrot-Zucchini Baby Muffins


8 tablespoons margarine
1 cup sugar
1 cup whole wheat flour
1 cup all purpose unbleached flour
2/3 cup wheat germ
1 tablespoon baking powder
2 teaspoon baking soda
1/2 teaspoon salt
1 cup orange juice
1 cup zucchini, unpeeled and shredded
1 cup carrot, unpeeled and shredded


Preheat oven to 350.

In a large mixing bowl, blend margarine and sugar with an electric blender. Add flours, wheat germ, baking powder, baking soda and salt. Mix ingredients together on low speed while slowly adding orange juice. Blend into a moist batter, careful not to over mix. Stir in zucchini and carrot.

Spray mini-muffin tins with a non-stick cooking spray. Fill muffin tins half full with batter. Bake for 15 minutes. Remove muffins from pan immediately and let cool on a rack.

Yields 24 "Baby Muffins"



Nutritional Information Per Serving

no nutrition information available

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