Carrot-Zucchini Yogurt Muffins

I hope everyone had a great weekend. We had fun yesterday. I was in charge of the menu at my mother-in-laws and it turned out great. I also suggested some menu items to my family in Utah and I think they enjoyed them.

This recipe is for a muffin I made a couple of months ago.
As soon as I saw this muffin recipe, I knew it was something that my younger brother would love, love, love! He is only 17 and a bit of a health nut.
He loved everything I ever baked or cooked and that made trying new things lots of fun.
This is a really healthy muffin, loaded with shredded zucchini and shredded carrots. It has wheat germ and yogurt and whole wheat flour.
Unlike some healthy foods that don't taste healthy, this muffin does. But, I don't think that is a bad thing. I know some people might argue with me about that.
It also has a hint of molasses flavor.
My brother loved these. He even hid some in the pantry, so that no one would take them. That made me laugh when I found his little stash.
If you need healthy snack, here you go!

Carrot-Zucchini Yogurt Muffins from Martha Stewart Living

Egg whites beaten to stiff peaks ensure that the texture of these whole-grain muffins remains light. Fresh carrots and zucchini keep these muffins moist.
Ingredients
Makes 1 dozen.
Vegetable-oil cooking spray
3/4 cup whole-wheat flour
1/2 cup all-purpose flour
3/4 cup (3 ounces) pecans, toasted and finely chopped
1/4 cup toasted wheat germ
1/3 cup packed dark-brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 medium carrots, peeled and grated on the large holes of a box grater (2 cups)
1 large zucchini, peeled and grated on the large holes of a box grater (1 1/2 cups)
1/2 cup plain low-fat yogurt
2 large eggs, separated
2 tablespoons unsulfured molasses
1 teaspoon finely grated orange zest
Directions
Preheat oven to 400 degrees. Coat a standard (12-cup) muffin tin with cooking spray. Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon, and salt.
Stir together carrots, zucchini, yogurt, egg yolks, molasses, and orange zest in a large bowl. Fold flour mixture into carrot mixture until just combined. With a whisk or a mixer fitted with the whisk attachment, beat egg whites until shiny, stiff peaks form. Gently fold egg whites into the carrot mixture.
Spoon batter into prepared tin, filling to the brims. Bake until a toothpick inserted into center of 1 comes out clean, about 25 minutes. Let cool completely in pan on a wire rack. (Muffins can be stored in an airtight container at room temperature for up to 3 days.)

Coming Tomorrow- TWD- Coconut Roasted Pineapple Dacquoise (Yummy!)