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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 16 |
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In Anchorage, Alaska, Anita Sterrett uses carrot cake mix to stir up these moist muffins chock-full of zucchini, nuts and raisins. They make great snacks and are wonderful for dessert when spread with cream cheese frosting, she notes. Ingredients:
1 package carrot cake mix (regular size) |
1/2 cup applesauce |
1/4 cup vegetable oil |
1 egg |
1-1/2 cups shredded zucchini |
1/2 cup raisins |
1/2 cup chopped pecans |
Directions:
1. In a large bowl, combine the cake mix, applesauce, oil and egg for 30 seconds; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in the zucchini, raisins and pecans.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: about 16 muffins.
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