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spring cupcakes 145 cal Recipe


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     spring cupcakes 145 cal

Category   Desserts - Breads
Sub Category   None

1 egg at room temp
1 egg white
3/4 cup brown sugar
2 cups grated carrots
2 small zucchini grated(about 1 cup, excess moisture pressed out with a paper towel)
1/3 cup canola oil
1 tbs orange zest
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
2 cups whole wheat flour

Preheat the oven to 350 F. Fill 18 muffin cups with cupcake liners. Combine the eggs and brown sugar in a bowl, then beat at medium speed with a hand mixer for 2 minutes. Add the carrots, zucchini, oil, and orange zest to the mixture and stir to combine.
In a separate bowl, combine the baking powder, baking soda, cinnamon, salt, and flour using a fork; then add to the wet mixture. Using the mixer, blend just until combined. Divide the batter among the muffin cups, and bake until a toothpick inserted in the middle of a cupcake comes out clean, 18 to 20 minutes. (If your oven has hot spots, rotate the pans halfway through cooking.)
cool 10 minutes

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