Zucchini & Carrot Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a mixture of about 3 different recipes, along with some edits of my own. I couldn't find one that sounded just right . We really like them. Ingredients:
2/3 cup vegetable oil |
2 large eggs |
2 tablespoons orange juice (optional) |
1/4 cup granulated sugar |
2/3 cup brown sugar, packed |
1 teaspoon vanilla extract |
1 cup all-purpose flour |
1 cup wheat flour |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
2 teaspoons ground cinnamon |
1 1/2 cups finely shredded unpeeled zucchini |
1/2 cup finely shredded carrot |
1 cup chopped walnuts |
1/2 cup raisins |
Directions:
1. Heat oven to 375°.
2. Line muffin tin with 12 paper liners.
3. In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
4. Combine the flour, soda, baking powder, salt and cinnamon;.
5. add to the wet ingredients; stirring until blended.
6. Fold in the shredded zucchini and carrots.
7. If the mixture looks a bit dry add the Orange Juice. Mine looked dry so I did.
8. Fill muffin cups about 3/4 full.
9. Bake for 20 minutes.
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