Zucchini Carrot Muffins Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
1 3/4 cup: Rolled oats,
1 cup: Unbleached flour,
1/2 cup: Granulated sugar,
1 tbsp: Baking powder,
1/4 tsp: Nutmeg,
2 large: Carrots, grated
1 medium: Zucchini, grated
2/3 cup: Skim milk, at room
Temperature,
3 tbsp: Applesauce, at room
Temperature,
2: Egg whites, whipped
Directions:
Preheat oven at 350. Prepare 12 muffin tins with cooking spray and
flour. In a mixing bowl, combine oats, flour, sugar, baking powder,
and nutmeg. In another mixing bowl, combine carrots, zucchini, milk,
applesauce, and egg whites. Mix dry ingredients with wet ingredients
just until moistened. Use an ice cream scoop to fill muffin tins
almost full. Bake 20 to 25 minutes or until golden brown.
Recipe By : Quick & Easy Diabetic Menus
Source from luhu.jp
flour. In a mixing bowl, combine oats, flour, sugar, baking powder,
and nutmeg. In another mixing bowl, combine carrots, zucchini, milk,
applesauce, and egg whites. Mix dry ingredients with wet ingredients
just until moistened. Use an ice cream scoop to fill muffin tins
almost full. Bake 20 to 25 minutes or until golden brown.
Recipe By : Quick & Easy Diabetic Menus
Source from luhu.jp