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Carrot & Zucchini Muffins

Carrot & Zucchini Muffins recipe
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prep time
15 min
total time
35 min
makes
12 servings, 1 muffin (60 g) each
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recipe by: kraft

What You Need

2 cups whole wheat flour
1/4 cup packed brown sugar blend sugar replacement
1 Tbsp. Magic Baking Powder
3/4 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground allspice
1/2 cup shredded carrots
1/2 cup shredded zucchini
1 egg
1 cup skim milk
1/3 cup Miracle Whip Calorie Wise Dressing
1/4 cup Back to Nature Trail Mix - Raisins, Almonds, Pumpkin Seeds, Pecans and Apricots

Make It

HEAT oven to 375ºF.

MIX first 6 ingredients in large bowl. Stir in vegetables. Whisk egg, milk and dressing until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in trail mix.

SPOON into 12 paper-lined muffin cups.

BAKE 20 min. or until golden brown.

kraft kitchens tips

Note
Look for the brown sugar replacement in the baking aisle of your grocery store.
How to Easily Portion Muffin Batter
Use a 1/4-cup measuring cup or small ice cream scoop to easily portion muffin batter into prepared muffin cups.

nutritional information

K:58011v0ec:121031

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