We know you love carrot muffins, so we decided to come up with a new variation that combines carrots and zucchini. Our Carrot & Zucchini Muffins are moist, flavourful and spiced just right.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups whole wheat flour
1/4 cup packed brown sugar blend sugar replacement
1 Tbsp. Magic Baking Powder
3/4 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground allspice
1/2 cup shredded carrots
1/2 cup shredded zucchini
1 cup skim milk
1/3 cup Miracle WhipCalorie-Wise Spread
1/4 cup almond, apricot, pecan, pumpkin seed and raisin trail mix
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How do I make it ?
Heat oven to 375ºF.
Mix first 6 ingredients in large bowl. Stir in vegetables. Whisk egg, milk and Miracle Whip until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in trail mix.
Spoon into 12 paper-lined muffin cups.
Bake 20 min. or until golden brown.
Kraft Kitchen Tips!
Look for the brown sugar replacement in the baking aisle of your grocery store.
How to Easily Portion Muffin Batter
Use a 1/4-cup measuring cup or small ice cream scoop to easily portion muffin batter into prepared muffin cups.
Calories From Fat
% Daily Value
Fat 2.5 g
Saturated fat 0.5 g
Cholesterol 20 mg
Sodium 250 mg
Carbohydrate 23 g
Fibre 3 g
Sugars 6 g
Protein 5 g
Makes 12 servings, 1 muffin (60 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.