Serves: 12
Total Calories: 201
1. Stir together crumbs, flour, salt, baking powder and spice set aside.
2. In large mixing bowl, beat together milk, sugar, eggs and oil. Stir in carrots, zucchini and pecans.
3. Add dry ingredients to milk mixture, stirring only until combined. Portion batter evenly into 12 greased 2 1/2-inch muffin-pan cups.
4. Bake in 400°F oven about 25 minutes or until golden brown. Serve warm.
This Carrot-Zucchini Muffins recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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