How To make Title: Carrot Or Zucchini Muffins
Servings: 24
1 1/2 c whole wheat flour
1 1/2 t baking soda
1/2 t nutmeg
3 carrot
1/4 c vegetable oil
2 T vinegar
1/4 c molasses
1 t salt
1 t cinnamon
1 1/2 c bran
2 egg
1 1/2 c skim milk
1/2 c honey
1/2 c raisins
Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots until pureed and add to dry ingredients. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not overmix. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min.
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How To make Title: Carrot Or Zucchini Muffins's Videos
Gluten Free Carrot Zucchini Bran Muffins
A delicious way to use up garden veggies. Not interested in gluten free? Just substitute all purpose flour and/or whole wheat flour for the gluten free flours in this recipe.
Gluten Free Carrot Zucchini Bran Muffins
Recipe adapted from Farmgirl Susan’s 100% Whole Grain Carrot, Raisin and Zucchini Bran Muffins, from the In My Kitchen Garden blog, no longer online.
Note: recipe will make enough batter for MORE THAN 12 muffins.
1 cup oat bran
1 cup GF white flour
1 cup GF whole grain flour
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
2 eggs
2/3 cup yogurt
2/3 cup milk
1/3 cup vegetable oil of choice (I used grapeseed)
1/3 cup molasses
1/3 cup honey
1 tsp vanilla
1 cup grated zucchini
1 cup grated carrot
¾ cup dried fruit of choice (I used cherries)
Preheat oven to 375 and grease your muffin tins.
In a large bowl, mix all dry ingredients.
In a medium bowl, mix all wet ingredients, not including the dried fruit, zucchini and carrot.
Mix wet ingredients into dry ingredients. Stir in dried fruit, zucchini and carrot. Portion out batter into muffin tins until they are ¾ of the way full. Sprinkle tops with raw sugar if desired.
Bake on middle rack for 25 – 30 minutes, or until muffins are firm to the touch. Cool and serve.
Gluten Free Whole Grain Flour Blend (recipe from America’s Test Kitchen)
24 ounces (5 1/4 cups) teff flour
8 ounces (1 3/4 cups) brown rice flour
8 ounces (2 1/3 cups) ground golden flaxseeds
5 ounces (1 cup) SWEET white rice flour (not regular white rice flour)
Link to my GF Bread Recipe:
Link to the muffin tin used in this recipe, the Oxo Good Grips Non-Stick Pro 12 Cup Muffin Pan :
Zucchini Avocado Carrot Savory Muffins Recipe +9M
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Zucchini Muffins
These moist and delicious zucchini muffins filled with crunchy walnuts have JUST the right level of sweetness to make them a perfect snack that leaves you satisfied but not weighed down.
Recipe:
These muffins were such a hit at home. They're the perffect grab and go bite. Let me know if there are any zucchini recipes you'd like me to make!
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ZUCCHINI & CARROT MUFFINS ~ Healthy Recipe // Lucie Mayer
Hello everyone, welcome to another episode Tuesday in Lucie's Kitchen. Today we are making HEALTHY ZUCCHINI & CARROT MUFFINS.
✳ LITTLE BIT ABOUT ME ~ who is new here, welcome, my name is Lucie, a wife and a stay at home mom with beautiful baby boy! My channel is full of organizing, cleaning, DIY projects, healthy cooking and baking kids friendly, basically anything to do with being a first time mom. Thank you so much for coming, supporting me and being around. I love to share my tips and tricks with you all! ????
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⚛ STORAGE PROCESS ⚛
Store these muffins in an airtight container for 3 - 5 days in the fridge and in the freezer up to 3 months. But if your family is like mine, then you don't need to know anything about the storage process, because they will eat it all before you even take the container out of your cupboard ????????
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✳ OTHER VIDEOS YOU MIGHT BE INTEREST IN ✳
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~ Spring by Ikson Music promoted by Audio Library
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Protein Zucchini Muffins | Sweat with Sarah
#sweatwithsarah | SOOOO excited to share this zucchini muffin recipe with you all. It is packed FULL of protein and tasty flavors (it'll be hard to only eat 1...)!!
Made 12 muffins | Macros for 1 muffin: 85 calories
8g Protein | 8g Carbs | 2g Fat
ENJOY!!
BEST EVER Carrot Cake Muffins | Carrot Muffins
THE EASIEST CARROT CAKE MUFFINS
These carrot cake muffins have all the goodness of carrot cake in bite-size pieces. Perfect for breakfast, bunch, or quick snacks. These are light and airy but not overly sweet made with grated carrots, nuts, and dates.
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