CARROT-ZUCCHINI YOGURT MUFFINS

CARROT-ZUCCHINI YOGURT MUFFINS image

Yield 12 muffins

Number Of Ingredients 15

Previous Next

3/4 cup whole wheat flour
1/2 cup all purpose flour
3/4 cup pecans,toasted and finely chopped
1/4 cup tasted 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 cups carrots, peeled and grated on the large holes of a box grater
1 1/2 cups zucchini, peeled and grated on the large holes of a box grater
1/2 cup plain low-fat yogurt
2 large eggs, separated
2 tablespoons molasses
1 teaspoon finely grated orange zest.

Steps:

preheat oven to 400 degrees. Coat a standard muffin tin with cooking spray. Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon, and salt. Stir together carrots, zucchini, yogurt, egg yolks, molasses, and orange zest in large bowl. fold flour mixture into carrot mixture until just combined. With a whisk or a mixer fitted with the whisk attachment, beat egg whites until shiny, stiff peaks form. Gently fold egg whites into the carrot mixture. Spoon batter into prepared tin, filling to the brims. Bake until a toothpick insertged into center of 1 comes out clean, about 25 minutes. let cool completely in pan on a wire rack.