Carrot-Zucchini Yogurt Muffins
The source for today’s recipe is Martha Stewart Living. Full of flavor, pops with orange zest! Healthy, moist and tasty. Great for breakfast on the go or in the afternoon with your coffee!
Yields: 1 dozen
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
Instructions
- Preheat oven to 400 degrees. Coat a standard (12-cup) muffin tin with cooking spray. Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Stir together carrots, zucchini, yogurt, egg yolks, molasses, and orange zest in a large bowl. Fold flour mixture into carrot mixture until just combined. With a whisk or a mixer fitted with the whisk attachment, beat egg whites until shiny, stiff peaks form. Gently fold egg whites into the carrot mixture.
- Spoon batter into prepared tin, filling to the brims. Bake until a toothpick inserted into center of 1 comes out clean, about 25 minutes. Let cool completely in pan on a wire rack.
- Preparation time: 25 minutes
- Cook time: 25 minutes
- Total time: 50 minutes