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.
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Zucchini-Carrot Muffins with Lemon Cream Cheese Icing