🫙 From the Spice Rack

Carrot-Zucchini Muffins

Name: Carrot-Zucchini Muffins
Ingredients: 1/4 cup fat-free cholesterol-free egg product; 2 egg whites; 2 tablespoon vegetable oil; 2 cup bisquick® reduced fat baking mix; 2 tablespoon 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 unti...

maineasy

Ingredients8 items

Ingredients

1/4cupfat-free cholesterol-free egg product
2egg whites
2tablespoonvegetable oil
2cupbisquick® reduced fat baking mix
2tablespoonsugar
1teaspoongrated lemon peel
1small carrot -- shredded (1/2 cup)
1/2cupshredded zucchini

Directions

1
Heat oven to 400º
2
Spray 12 medium muffin cups, 1 1/2 × 1 1/4 inches, with nonstick cooking spray, or line with paper baking cups
3
Beat milk, egg product and oil in large bowl until smooth
4
Stir in baking mix, sugar and lemon peel just until baking mix is moistened (batter will be lumpy)
5
Fold in carrot and zucchini
6
Fill cups about three-fourths full
7
Bake 20 to 25 minutes or until golden brown
8
Immediately remove from pan

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