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Carrot-Zucchini Muffins

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a hearty snack? Then check out these muffins made using oats, carrots and zucchini - a wholesome snack.

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Member Reviews ( 3 )

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Prep Time 10 min
Total Time 30 min
Servings 12

Ingredients

2: cups Gold Medal® all-purpose flour

1: cup quick-cooking or old-fashioned oats

3/4: cup packed brown sugar

3: teaspoons baking powder

1/2: teaspoon cinnamon

1/4: teaspoon salt

2/3: cup fat-free (skim) milk

3: tablespoons canola or soybean oil

2: egg whites, 1/4 cup fat-free cholesterol-free egg product or 1 egg

1: cup finely shredded carrots (1 1/2 medium)

1/2: cup shredded unpeeled zucchini (1 small)

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Directions

1 Heat oven to 400°. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups and spray paper cups with cooking spray.
2 Mix flour, oats, brown sugar, baking powder, cinnamon and salt in large bowl. Stir in milk, oil and egg whites all at once just until flour is moistened. Fold in carrots and zucchini. Divide batter evenly among muffin cups.
3 Bake 16 to 21 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

EXPERT TIPS

Expert Tips

“Watching our cholesterol is just a habit in our home. Using the egg whites, oats and skim milk makes these muffins healthier so you don’t feel guilty eating them. They are great for an afternoon snack to tide you over until dinner.” Cathy P.

Scientific research shows that oats can help reduce blood cholesterol when eaten as a regular part of a low-fat, low-cholesterol plan. The carrots and zucchini in these muffins add extra fiber, vitamins and minerals.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin

Calories: 170
Calories from Fat: 5),

% Daily Value

Total Fat: 1/2g; 1/2%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 200mg; 200%;
Total Carbohydrate: 36g; 36%
(Dietary Fiber 2g 2% Sugars 15g 15% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 35%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 4/14/2013 1:02:59 PM REPORT ABUSE healthgeek said:

Rating:

I think this has potential! But I would want to use the gluten free bisquick in place of flour, any suggestions on that ratio?

This reply was: Helpful Inspiring

Posted 9/10/2010 2:54:26 PM REPORT ABUSE smile-4-me said:

Rating:

These were eatable but did not have the much flavor. They tasted like they needed something. This recipe is not a keeper for me.

This reply was: Helpful Inspiring

Posted 8/20/2010 3:50:53 PM REPORT ABUSE Brockson said:

Rating:

This Carrot=Zucchini Muffin was great. I added some walnuts. It taste like Zuccnini bread, but with a carrot zip.It was so simple to make, Instant gratification!

This reply was: Helpful Inspiring