- Wheat Flour - 3/4 Cups
- flour - 1/2 cup
- pecans - 3/4 Cups (toasted, finely chopped)
- wheat germ - 1/4 cup (toasted)
- dark brown sugar - 1/3 cup
- baking powder - 1 teaspoon
- soda - 1/4 teaspoons
- Ground cinnamon - 3/4 Teaspoons
- salt - 1/2 teaspoonfuls
- carrots - 2 Cups (grated)
- zucchini - 5.5 cups (grated)
- yogurt - 1/2 cup
- eggs - 2 pieces (separated)
- treacle - 2 Art. spoons
- orange peel - 1 teaspoon
Preheat the oven to 200 degrees. Sprinkle the forms for muffins with oil. Mix together the flour, pecans, wheat germ, brown sugar, baking powder, soda, cinnamon and salt in a bowl. Mix the carrots, zucchini, yogurt, egg yolks, molasses and orange peel in a large bowl. Add the mixture of flour into the carrot mixture, mix. Whisk the egg whites into a foam with a whisk or a mixer. Gently add the proteins to the carrot mixture. Pour the dough into the prepared form. Bake for about 25 minutes. Allow the muffins to cool completely in the form. Muffins can be stored in an airtight container at room temperature for 3 days.
Servings: 10