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
7 comments:
Wow, these look seriously healthy and good! What a great way to get my hubs to eat his veggies!
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!
Hi. I really enjoyed your blog. There is some great information here.
I have a lot of zucchini right now, so this will be perfect, thanks for the inspiration!
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.
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.
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!
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