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Carrot Zucchini Muffins Recipe

Carrot Zucchini Muffins Recipe

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Ingredients:

Serving

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 large egg, lightly beaten
3/4 cup orange juice
1/4 cup butter or 1/4 cup margarine, melted
2 medium carrots, shredded
1 medium zucchini, shredded

Directions:

Combine first 7 ingredients in a large bowl; make a well in center of mixture.
Stir together egg, orange juice, and butter; add to dry ingredients, stirring just until moistened. Fold in carrot and zucchini. Spoon into greased muffin pans, filling two-thirds full.
Bake at 400º for 20 minutes. Remove from pans immediately, and cool on wire racks.
NOTE: Freeze in an airtight container up to 3 months. To reheat wrap each muffin in a damp paper towel; microwave on HIGH 40 seconds or until warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	150.84 Kcal (632 kJ)
Calories from fat	40.21 Kcal
		% Daily Value*
Total Fat	4.47g	7%
Cholesterol	25.67mg	9%
Sodium	163.9mg	7%
Potassium	140.9mg	3%
Total Carbs	24.83g	8%
Sugars	6.65g	27%
Dietary Fiber	0.98g	4%
Protein	2.84g	6%
Vitamin C	8.7mg	14%
Vitamin A	0.1mg	5%
Iron	1mg	6%
Calcium	32.2mg	3%

Amount Per 100 g
Calories	237.96 Kcal (996 kJ)
Calories from fat	63.44 Kcal
		% Daily Value*
Total Fat	7.05g	7%
Cholesterol	40.49mg	9%
Sodium	258.57mg	7%
Potassium	222.28mg	3%
Total Carbs	39.17g	8%
Sugars	10.5g	27%
Dietary Fiber	1.54g	4%
Protein	4.48g	6%
Vitamin C	13.7mg	14%
Vitamin A	0.2mg	5%
Iron	1.7mg	6%
Calcium	50.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.2

Points
4

PointsPlus

Good Points

saturated fat free

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