Carrot zucchini muffins

Muffins/Carrot Zucchini Muffins
Ingredients
Carrot Zucchini Muffin Recipe
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup applesauce
1 teaspoon vanilla extract
3/4 cup lowfat butter milk
1/2 cup carrot, shredded
1/2 cup zucchini, shredded

Procedure

Heat oven to 400 degrees. Spray muffin pan with nonstick cooking spray.In a small bowl, mix 2 tablespoons brown sugar, pecans and cinnamon and set aside. In a medium bowl combine both flours, baking soda and salt and whisk together.
In a large bowl, combine remaining 3/4 cup sugar and oil whisk until combined. Add the eggs and whisk well. Add the applesauce and vanilla and whisk together.
Add 1/2 of the flour mixture and mix. Add 1/2 of the buttermilk and whisk until just combined. Repeat with remaining flour and buttermilk. Gently fold in carrot and zucchini just until mixed. Pour batter into prepared muffin pan and top with the pecan mixture. Bake for 20 minutes or until an inserted toothpick comes out clean.

Makes 12 servingsServing Size: 1 muffinNutrients per serving:Calories: 219 Total fat: 8 gramsSaturated fat: 1 gramCholesterol: 45 mg Sodium: 125 mgCarbohydrate: 35 gramsProtein: 4 gramsDietary fiber: 2 gram
Serving Information
Serves: 12
Fat: 8.0 g
Calories: 219