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Carrot Zucchini Muffins:
Another OKS&F Favorite Snack!

These light and fresh muffins are perfect to grab for a healthy snack. The recipe below makes one dozen regular size muffins. We like to mix in about 1/2 cup of walnuts or pecans (or your favorite nut) for some added texture and flavor.


- vegetable-oil cooking spray
- 1/2 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 1/4 cup toasted wheat germ
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 medium carrots, peeled and grated, approximately 2 cups
- 1 large zucchini, peeled and grated, approximately 1 1/2 cups
- 1/2 cup plain low-fat yogurt
- 2 large eggs, separated
- 2 tablespoons molasses


Preheat oven to 375 degrees. Coat a 12-cup muffin tin with vegetable oil cooking spray.

Next, whisk together all-purpose and wheat flour, wheat germ, brown sugar, baking powder, baking soda, cinnamon, and salt.

In a separate bowl, stir together grated carrots, grated zucchini, yogurt, egg yolks, and molasses in a large bowl. Fold flour mixture into carrot/zucchini mixture until combined.

With a whisk or a mixer, beat egg whites until shiny and stiff peaks are formed. Gently fold the egg whites into the flour/carrot mixture.

Finally, spoon the batter into the tin, filling to the top. Bake until a toothpick inserted into center of 1 muffin comes out clean. We like the edges lightly browned. This will take approximately 25 minutes. Let the muffins cool completely before removing.

These muffins are perfect for a healthy and delicious on-the-go snack. They can be stored in an airtight container at room temperature for 4-5 days.

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