ZUCCHINI CARROT MUFFINS
This is a great recipe to help use up all those zucchini from the Summer garden. I don’t know about you, but here in my backyard, zucchini grow like weeds.
My kids love these and they pack very well for school snacks.
Since they are made with healthy ingredients, I even let them eat them for breakfast when we are in a rush.
They freeze very well, so I always make these in double, or even triple, batches.
Such a wonderful way to “sneak” in the veggies!!!
Zucchini Carrot Muffins
Makes 12 muffins
1/3 cup milk
1 egg, slightly beaten
1/4 cup vegetable oil
1 tsp. vanilla
1 1/4 cups carrots, shredded
1 1/4 cups zucchini, shredded
2 cups flour
1/4 cup dark brown sugar, firmly packed
1 tbsp baking powder
1 tsp cinnamon
3/4 tsp salt
1/8 tsp nutmeg
1. Heat oven to 425 degrees.
2. In a small bowl, combine milk, egg, oil and vanilla; add carrots and zucchini. In a medium bowl, combine flour, sugar, baking powder, cinnamon, salt and nutmeg. Add milk mixture all at once, stirring until moistened. Spoon batter into two-inch greased muffin tins.
3. Bake 20 to 25 minutes. Remove muffins and cool on rack.