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Carrot-Zucchini Yogurt Muffins

Martha Stewart
  • 0 minutes
  • Serves 12

INGREDIENTS

2

Carrots, medium

1 tsp

Orange, zest

1

Zucchini, large

2

Eggs, large

2 tbsp

Unsulfured molasses

1/2 cup

All-purpose flour

1 tsp

Baking powder

1/4 tsp

Baking soda

1/3 cup

Brown sugar, packed dark

3/4 tsp

Cinnamon, ground

1/2 tsp

Salt

1/4 cup

Wheat germ, toasted

3/4 cup

Whole-wheat flour

1

Vegetable-oil cooking spray

3/4 cup

Pecans, toasted and finely chopped

1/2 cup

Yogurt, plain low-fat