Carrot-Zucchini Yogurt Muffins
Egg whites beaten to stiff peaks ensure that the texture of these whole-grain muffins remains light. Fresh carrots and zucchini keep these muffins moist.
Martha Stewart Living, April 2008
- Yield Makes 1 dozen
- Vegetable-oil cooking spray
- 3/4 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 3/4 cup (3 ounces) pecans, toasted and finely chopped
- 1/4 cup toasted wheat germ
- 1/3 cup packed dark-brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 medium carrots, peeled and grated on the large holes of a box grater (2 cups)
- 1 large zucchini, peeled and grated on the large holes of a box grater (1 1/2 cups)
- 1/2 cup plain low-fat yogurt
- 2 large eggs, separated
- 2 tablespoons unsulfured molasses
- 1 teaspoon finely grated orange zest
- Preheat oven to 400 degrees. Coat a standard (12-cup) muffin tin with cooking spray. Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Stir together carrots, zucchini, yogurt, egg yolks, molasses, and orange zest in a large bowl. Fold flour mixture into carrot mixture until just combined. With a whisk or a mixer fitted with the whisk attachment, beat egg whites until shiny, stiff peaks form. Gently fold egg whites into the carrot mixture.
- Spoon batter into prepared tin, filling to the brims. Bake until a toothpick inserted into center of 1 comes out clean, about 25 minutes. Let cool completely in pan on a wire rack. (Muffins can be stored in an airtight container at room temperature for up to 3 days.)
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