Zucchini Carrot Muffins
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Zucchini Carrot Muffins Breads and Breakfast

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Recipes 1 2 3 4 5 6
Servings 12 24 36 48 60 72
Ingredients
Flour 2 C. 4 C. 6 C. 8 C. 10 C. 12 C.
Brown sugar 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.
Baking powder 2-1/2 t. 1 T. + 2 t. 2 T. + 1-1/2 t. 3 T. + 1 t. 4 T. + 1/2 t. 5 T.
Baking soda 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.
Cinnamon 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.
Ground nutmeg 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.
Salt 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.
Oil 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.
Unsweetened applesauce 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.
Plain or vanilla nonfat yogurt 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.
Eggs 1 2 3 4 5 6
Shredded zucchini 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.
Shredded carrots 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.
Vanilla 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.

Assembly Directions:
Preheat oven to 350 degrees. Grease muffin tins or use paper liners. In a large mixing bowl combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until ingredients are thoroughly mixed. Add remaining ingredients and stir until all ingredients are combined but do not over mix. Fill muffin cups 2/3 to 3/4 full. Bake in preheated oven for 20 minutes or until a toothpick inserted into the center of the muffins comes out clean.

Freezing Directions:
Allow to cool completely. Place muffins on a baking sheet and place in freezer until solid. Remove from tray and place in a freezer bag. Seal, label and freeze.

Serving Directions:
Thaw overnight or microwave for 15 to 30 seconds.

Nutritional Info:
Per Serving: 181 Calories; 5g Fat (25.9% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 260mg Sodium.
Exchanges: 1 Grain (Starch); 1/2 Vegetable; 1 Fat; 1 Other Carbohydrates.


From the Monthly Newsletter (Sunday, March 01, 2009)
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