Thursday, July 24, 2008

Zucchini-Carrot Muffins with Lemon Cream Cheese Icing

These muffins give you a double dose of your veggies – carrots and zucchini – combined with hearty healthy whole wheat flour, wheat germ and pecans. In place of butter or oil, we’re using low-fat yogurt. To give them lightness and lift, the egg white are beaten to stiff peaks and added ever-so-gently at the very end. These muffins have a lot going for them, especially after you add the lemon cream cheese icing.

Now as for the shape, I used a bar cookie pan rather than the standard muffin tin. I love this pan and I use it for everything from perfectly portioned brownies to cute individual size cornbreads.

Click here to download and print a pdf of this recipe:

Zucchini-Carrot Muffins with Lemon Cream Cheese Icing

Zucchini on Foodista

7 comments:

innainvents said...

Wow, these look seriously healthy and good! What a great way to get my hubs to eat his veggies!

Kristin at The Kitchen Sink said...

These muffins look delicious; I love the addition of the icing. And I have to have that pan. I've never seen one of those!

Shakespere said...

Hi. I really enjoyed your blog. There is some great information here.

Jerry said...

I have a lot of zucchini right now, so this will be perfect, thanks for the inspiration!

the Ordinary Organic said...

This recipe will be perfect for the giant zucchini I just picked from my garden! And I'm going to Target to look for that bar pan now. Your blog is wonderful; you've given me a ton of inspiration for the contents of my own farm box.

Georgia said...

Thanks for the recipe - another great way to bake with zucchini.

Have you tried the Chocolate and Zucchini cake recipe (from blog of same name)? It's an easy recipe and the cake is delicious.

J.Noelle said...

I found the recipe on her blog and it does indeed look delicious. I will make sure to file it away for next year's zucchini season. Thank you!