Wednesday, May 21, 2014

Savory Zucchini Carrot Cupcakes


2 carrots, peeled, grated and the water squeezed out
1 zucchini, grated, and the water squeezed out
2 eggs
1/2 c. shredded reduced fat cheddar cheese

Preheat the oven to 350 degrees. Spray 6 holes of a cupcake tin with non stick cooking spray (make sure every spot is covered, or these WILL stick...) and set aside. In a medium sized bowl, combine the above ingredients together until well mixed. Divide evenly among each cup and smooth the tops out with a spoon. Bake for 18-20 minutes in the oven until the egg is set and the middle bounces back slightly. Let cool fully in the pan before removing. If you are serving warm, you may need to use a knife or object to loosen the sides before removing.

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