Carrot-Zucchini Baby Muffins

Submitted by Carrot-Zucchini Baby Muffins
Submitted by Carrot-Zucchini Baby Muffins
My Story: Among my family and friends, I am known as the "Muffin Mom"! (Do you know the Muffin Mom?!) These muffins are so delicious to make, that I keep a mix of all the dry ingredients (about 8x the recipe) in a giant canister in my cupboard. It's so easy to scoop out 2 cups of muffin mix and whip up a batch of muffins for the kids!




8 tablespoons margarine 1 cup sugar 1 cup whole wheat flour 1 cup all purpose unbleached flour ⅔ cup wheat germ 1 tablespoon baking powder 2 teaspoon baking soda ½ teaspoon salt 1 cup orange juice 1 cup zucchini, unpeeled and shredded 1 cup carrot, unpeeled and shredded

Nutritional information

No nutrition information available


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"