Zucchini Carrot Muffins
Servings: 0
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- pinch ground cloves
- 2 eggs
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 1 small zucchini shredded (3/4 cup)
- 1 small carrot grated (1/2 cup)
- 1/2 cup sunflower seeds
Instructions
- Heat oven to 350 degree F. Coat the wells of a mini-bundt or standard-size muffin pan with nonstick cooking spray.
- Whisk together flour, baking soda, baking powder, salt, ginger, cinnamon and cloves in a large bowl.
- Mix eggs, oil and sugar in medium-size bowl. Whisk for 30 seconds to dissolve sugar. Stir in shredded zucchini and carrot.
- Stir egg mixture into flour mixture. Stir in sunflower seeds. Divide batter equally among wells, a slightly heaping 1/4 cup in each.
- Bake at 350 degree F for 23 to 25 minutes or until crowned and lightly browned. Remove from pan to wire racks to cool.
Notes
Recipe By: recipe.com
Yield: 12 mini bundt cakes
Yield: 12 mini bundt cakes
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