Recipes | Recipes - Recipe Trove |
| Carrot-Zucchini Muffins |
2/3 cup skim milk
1/4 cup fat-free cholesterol-free egg product
OR
2 egg whites
2 tablespoons vegetable oil
2 cups Bisquick® Reduced Fat baking mix
2 tablespoons sugar
1 teaspoon grated lemon peel
1 small carrot -- shredded (1/2 cup)
1/2 cup shredded zucchini|Heat oven to 400º. Spray 12 medium muffin cups, 1 1/2 × 1 1/4 inches, with
nonstick cooking spray, or line with paper baking cups. Beat milk, egg
product and oil in large bowl until smooth. Stir in baking mix, sugar and
lemon peel just until baking mix is moistened (batter will be lumpy). Fold
in carrot and zucchini.
Fill cups about three-fourths full. Bake 20 to 25 minutes or until golden
brown. Immediately remove from pan. Cool on wire rack. Serve warm or cool.
1/4 cup fat-free cholesterol-free egg product
OR
2 egg whites
2 tablespoons vegetable oil
2 cups Bisquick® Reduced Fat baking mix
2 tablespoons sugar
1 teaspoon grated lemon peel
1 small carrot -- shredded (1/2 cup)
1/2 cup shredded zucchini|Heat oven to 400º. Spray 12 medium muffin cups, 1 1/2 × 1 1/4 inches, with
nonstick cooking spray, or line with paper baking cups. Beat milk, egg
product and oil in large bowl until smooth. Stir in baking mix, sugar and
lemon peel just until baking mix is moistened (batter will be lumpy). Fold
in carrot and zucchini.
Fill cups about three-fourths full. Bake 20 to 25 minutes or until golden
brown. Immediately remove from pan. Cool on wire rack. Serve warm or cool.
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