Quick & Easy Zucchini Carrot Muffins-annette's Recipe

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Quick & Easy Zucchini Carrot Muffins-Annette's

Annette W.

By
@greeneyez

Not from scratch but just as good. These muffins are a much healthier version as well. They include some fresh veggies and applesauce to replace some of the oil. They are a great way to get some veggies in your kids. Need a quick and easy recipe in a hurry? This is the one for you.

Recipe is my own.


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Comments:

Serves:

16 muffins

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 box
18 oz. carrot cake mix
1 large
egg
1 1/2 c
shredded zucchini
1/2 c
applesauce
1/2 c
raisins
1/4 c
vegetable oil or melted butter
1/2 c
chopped pecans (optional)
cream cheese frosting (homemade or canned)

Directions Step-By-Step

1
Preheat oven to 350°. In a medium to large bowl, combine the cake mix, egg, applesauce and oil or melted butter. Mix well.
2
Stir in the zucchini and raisins. If using pecans, stir them in as well.
3
Fill greased or paper-lined muffin cups 3/4 of the way full with cake batter mixer.
4
Bake for 25-30 or until cake test done when sticking a toothpick in the center and it comes out clean.
5
You can leave these plain but they are DELICIOUS with cream cheese frosting. To stick with the theme of making it super easy, when cooled completely you can frost cupcakes with canned creme cheese frosting or you can make a homemade cream cheese frosting. Enjoy!

Here is my recipe for a WONDERFUL cream cheese frosting that includes pudding and cool whip. Cream Cheese Pudding Cool Whip Frosting-Annette's

About this Recipe

Course/Dish: Other Breakfast, Cakes
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy