Monday, August 24, 2009

Zucchini Carrot Muffins

Note: To be honest, this was a bit plain tasting. I was not that impressed. I was hoping it would be a bit sweeter with the carrots. It is definitely a bread you need a topping for, like cream cheese, peanut butter, or sugar free jelly. I added low fat peanut butter on top and it was great bread. You can't even taste the zucchini or carrot... good to fool the husband or kids.. although you can see the green and orange colors of the veggies.

- 30 grams shredded wheat cereal
- 15 grams wheat bran
(can sub above two ingredients with 1/2 cup oatmeal)
- 1/2 zucchini
- 2 carrot stalks
- 2 egg whites
- splenda
- cinnamon (optional)


Shred Zucchini and carrot. Squeeze really hard through a paper towel to remove all excess water. Blend shredded wheat with wheat bran, splenda, and egg whites. Fold in zucchini and carrots. Pour in mini loaf or silicone muffins and bake at 350.