Veggie Muffins
This is a great way to sneak colorful vegetables into the whole family’s diet. Have the kids help prepare the batter and watch the muffins bake.
- Serves: 12
- Prep Time: 10 Minutes
- Cook Time: 13 Minutes
- Total Time: 23 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 12
Serving Size: 2 mini muffins
- Amount Per Serving
- Calories:
- 100
- Calories from Fat:
- 25
- Total Fat:
- 2.5g
- Saturated Fat:
- 0.5g
- Cholesterol:
- 0mg
- Sodium:
- 270mg
- Total Carbs:
- 16g
- Dietary Fiber:
- 1g
- Sugars:
- 6g
- Protein:
- 3g
DIRECTIONS
Preheat oven to 350 degrees F. Spray mini muffin tins with nonstick spray. Set aside.
Cream margarine and SPLENDA® Sugar Blend together in a medium bowl using a hand mixer.
Mix flours, wheat germ, baking powder, baking soda and salt in small bowl. Add dry ingredients and stir until just blended.
Add orange juice and milk. Mix until blended. Scrape sides of bowl. Add zucchini and carrots, mixing until just blended. Fill prepared muffin tins half full with batter. Bake 10 to 13 minutes. Remove muffins from pan. Cool on wire rack.
NOTE
Contest submission by: Kimberly H. from Kingwood, TX.
Serving Size: 2 mini muffins
INGREDIENTS
- 4 tablespoons light margarine
- 1/4 cup SPLENDA® Sugar Blend
- 1/2 cup whole wheat flour
- 1/2 cup all purpose unbleached white flour
- 1/3 cup wheat germ
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup orange juice
- 1 cup 1% fat milk
- 1/2 cup shredded zucchini
- 1/2 cup peeled and shredded carrot
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