Recipes

Zucchini Yogurt Muffins

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Nino Salvaggio
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These muffins are quite moist and chock full of deliciousness. Best of all, they’re not too sweet and very healthy.

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Ingredients

  • 1 1/2 cups All Purpose Flour
  • 3/4 cup Whole Wheat Flour
  • 3/4 cup Oat Flour
  • 1 tsp. Salt
  • 1 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • 2 1/2 tsp. Ground Cinnamon
  • 1/4 tsp. Ground Nutmeg
  • 3 Extra Large Eggs
  • 1/2 cup Vegetable Oil
  • 1/2 cup Applesauce
  • 1 cup Plain Yogurt
  • 1 cup Granulated Sugar
  • 3/4 cup Honey
  • 2 tsp. Vanilla Extract
  • 1 cup Shredded Zucchini
  • 1 cup Shredded Carrots
  • 1/2 cup Chopped Pecans (optional)

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Lightly grease 24 muffin cups or use paper liners.
  3. In a bowl, sift together the all purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
  4. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey and vanilla.
  5. Mix the flour mixture into the egg mixture.
  6. Fold in the zucchini, carrots, pecans and raisins.
  7. Scoop into the prepared muffin cups.
  8. Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.
  9. Cool 10 minutes before transferring to wire racks to cool completely.

Notes

Makes 24 – 2″ size muffins

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Nino Salvaggio
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