How To Make Spiced Zucchini Carrot Muffins
The combination of flavors from the spices make these zucchini carrot muffins a superb treat for breakfast, lunch, and afternoon snack.
Serves:
Ingredients
- 1cupbutter
- 1cupwhite sugar
- 3eggs
- 2cupsgrated zucchini
- 1cupgrated carrots
- 3tspvanilla extract
- 3cupsall-purpose flour
- 2tspground nutmeg
- 2tspground cinnamon
- 1tspsalt
- 1tspbaking soda
- ¼tspbaking powder
For Optional:
- ½cupraisins
- ½cupchopped walnuts
Instructions
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Preheat the oven to 350 degrees F. Grease two 12-cup muffin tins or line cups with paper liners.
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Combine butter, sugar, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla extract.
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Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Mix into the creamed butter mixture. Stir in raisins and walnuts. Pour batter into the greased muffin cups.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.
Nutrition
- Calories: 224.31kcal
- Fat: 11.49g
- Saturated Fat: 6.01g
- Trans Fat: 0.36g
- Monounsaturated Fat: 2.77g
- Polyunsaturated Fat: 1.85g
- Carbohydrates: 27.58g
- Fiber: 1.24g
- Sugar: 12.33g
- Protein: 3.45g
- Cholesterol: 46.09mg
- Sodium: 160.34mg
- Calcium: 23.90mg
- Potassium: 118.81mg
- Iron: 1.18mg
- Vitamin A: 128.76µg
- Vitamin C: 2.55mg
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