Thursday, August 30, 2012

Healthy Zucchini-Carrot Muffins

I got this recipe from a Relief Society class not too long ago.
I made some changes to it to make it...
 totally fat free, lots of fiber and almost sugar free.
(Brown sugar is hard to get rid of completely.)
We both are in love... I think I will be making some more soon! :)


Some ingredients have * next to them... read below for the tips

1 T. lemon juice
15 T. skim milk*
1 c. whole wheat flour
1 c. oat flour**
1 T. baking powder
3/4 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 c. splenda
1/4 c. brown sugar
1/4 c. egg beaters
1/2 c. sugar free applesauce
1 c. grated zucchini (about one small)
1 c. grated carrots (about two)
Optional: raisins, walnuts, sunflower seeds

*pour the lemon juice in a measuring cup then with that in, pour in milk until 1 c. This makes 1 c. fat free buttermilk.
**place old fashioned oats (plain oatmeal) in a blender until it is a fine powder


Preheat oven to 375*F. Make the fat free buttermilk first and let it sit for 5 ish minutes. In a large bowl, mix all of the dry ingredients (flours, baking powder/ soda, salt, cinnamon, splenda, brown sugar) then make a well and set aside. In a medium bowl mix mix the egg beaters, applesauce and buttermilk. Pour the liquids into the flour mixture and stir until BARELY moistened. Lightly stir in zucchini, carrots and optional mix ins. Muffin batter should be slightly lumpy. Pour into a lightly greased muffin pan until almost all the way full but not overflowing. Bake for 18-20 minutes or until toothpick comes out clean.

Yields: 12-14 regular sized muffins

Store leftovers in the fridge!! (The applesauce will make them go bad faster if they are left at room temperature. In the fridge, they will keep for a week--if they even last that long!)

1 comment:

Becky said...

I just made these last week! Funny!