CARROT ZUCCHINI MUFFINS

Carrot Zucchini Muffins image

In Anchorage, Alaska, Anita Sterrett uses carrot cake mix to stir up these moist muffins chock-full of zucchini, nuts and raisins. "They make great snacks and are wonderful for dessert when spread with cream cheese frosting," she notes.

Provided by Taste of Home

Time 35m

Yield about 16 muffins.

Number Of Ingredients 7

Ingredients

1 package carrot cake mix (regular size)
1/2 cup applesauce
1/4 cup vegetable oil
1 large egg, room temperature
1-1/2 cups shredded zucchini
1/2 cup raisins
1/2 cup chopped pecans

Steps:

In a large bowl, combine cake mix, applesauce, oil and egg for 30 seconds; beat on low speed 30 seconds. Beat on medium for 2 minutes. Stir in zucchini, raisins and pecans. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° until a toothpick comes out clean, 25-30 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 214 calories, Fat 9g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 208mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.