This recipe is great for breakfast or an afternoon snack.
Zucchini Carrot Muffins
- 1 package (18 ounces) carrot cake mix
- ½ cup applesauce
- ¼ cup canola oil
- 1 egg
- 1 ½ cups shredded zucchini
- ½ cup raisins
- ½ cup chopped pecans
In a large bowl, combine the cake mix, applesauce, oil and egg for 30 seconds. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Stir in the zucchini, raisins and pecans. Fill greased or paper lined muffin cups three-fourths full.
Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Yield: About 16 muffins.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
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