Carrot-Zucchini Muffins: The Best Carrot-Zucchini Muffins Recipe from Cook'n

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	Carrot-Zucchini Muffins

Serves: 12

Print this Recipe

Kids will like these muffins with a glass of milk for an after-school snack.

   2/3 cup skim milk
   1/4 cup fat-free cholesterol-free egg substitute or 2 egg whites
   2 tablespoons vegetable oil
   2 cups Bisquick® Reduced Fat baking mix
   2 tablespoons sugar
   1 teaspoon grated lemon peel
   1 small carrot, shredded (1/2 cup)
   1/2 cup shredded zucchini

Heat oven to 400°. Spray 12 medium muffin cups, 1 1/2x1 1/4 inches, with nonstick cooking spray, or line with paper baking cups. Beat milk, egg product and oil in large bowl until smooth. Stir in baking mix, sugar and lemon peel just until baking mix is moistened (batter will be lumpy). Fold in carrot and zucchini.
Fill cups about three-fourths full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Cool on wire rack. Serve warm or cool.
1 muffin: Calories 110 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 230mg; Carbohydrate 17g (Dietary Fiber 0g); Protein 2g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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