Carrot-Zucchini Yogurt Muffins | 5 O'Clock Coffee Club

Name: Carrot-Zucchini Yogurt Muffins | 5 O'Clock Coffee Club
Ingredients: Vegetable-oil cooking spray; 3/4 cup whole-wheat flour; 1/2 cup all-purpose flour; 3/4 cup (3 ounces) pecans, finely chopped; 1/4 cup toasted wheat germ; 1/3 cup packed dark-brown sugar; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 3/4 teaspoon ground cinnamon; 1/2 teaspoon salt; 2 medium carrots, peeled and grated on the large holes of a box grater (2 cups); 1 large zucchini, peeled and grated on the large holes of a box grater (1 1/2 cups); 1/2 cup plain low-fat yogurt; 2 large eggs, separated; 2 tablespoons unsulfured molasses; 1 teaspoon finely grated orange zest

coffeeclub.blog

Full of flavor, pops with orange zest! Healthy, moist and tasty. Great for breakfast on the go or in the afternoon with your coffee! The source for this recipe is Martha Stewart Living

View Original

Share this recipe:

Ingredients

Vegetable-oil cooking spray
3/4 cup whole-wheat flour
1/2 cup all-purpose flour
3/4 cup (3 ounces) pecans, finely chopped
1/4 cup toasted wheat germ
1/3 cup packed dark-brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 medium carrots, peeled and grated on the large holes of a box grater (2 cups)
1 large zucchini, peeled and grated on the large holes of a box grater (1 1/2 cups)
1/2 cup plain low-fat yogurt
2 large eggs, separated
2 tablespoons unsulfured molasses
1 teaspoon finely grated orange zest