Preheat oven to 350 degrees F. Spray mini muffin tins with nonstick spray. Set aside.
Cream margarine and SPLENDA® Sugar Blend together in a medium bowl using a hand mixer.
Mix flours, wheat germ, baking powder, baking soda and salt in small bowl. Add dry ingredients and stir until just blended.
Add orange juice and milk. Mix until blended. Scrape sides of bowl. Add zucchini and carrots, mixing until just blended. Fill prepared muffin tins half full with batter. Bake 10 to 13 minutes. Remove muffins from pan. Cool on wire rack.
Nutrition Info Per Serving
12 servings, Serving Size: 2 mini muffins
Calories From Fat
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