Updated Thursday, May 23rd, 2002
Yield: 18 to 24 muffins
In a large mixing bowl, mix together the eggs, yogurt, and oil; then stir in the carrots and zucchini. Set aside. In another bowl, sift together the flour, sugar, baking powder, and nutmeg. Add the dry ingredients to the wet mixture and stir until just combined. The batter will be lumpy. Stir in the chopped pecans. Spoon the batter into the prepared muffin cups and bake for 15 to 20 minutes or until a tester inserted in the center comes out clean.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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