Carrot Zucchini Muffins

Total Time Prep: 10 min. Bake: 25 min.
Yield about 16 muffins
Test Kitchen Approved
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.

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

Directions

  1. 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.
  2. 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

1 each: 214 calories, 9g fat (2g saturated fat), 13mg cholesterol, 208mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 3g protein.

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.
Recipe Creator

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