Exquisite Carrot & Zucchini Muffins
photo by Boomette
- Ready In:
- 55mins
- Ingredients:
- 13
- Yields:
-
12 muffins
ingredients
- 236.59 ml whole wheat flour
- 177.44 ml white flour
- 236.59 ml brown sugar
- 7.39 ml baking soda
- 7.39 ml cinnamon
- 3.69 ml salt
- 1 egg
- 157.80 ml milk
- 118.29 ml oil
- 9.85 ml vanilla
- 1 small zucchini, shredded
- 1 medium carrot, shredded
- 236.59 ml chopped nuts (optional)
directions
- Preheat oven to 350°F.
- Spray muffin pan with non-stick spray.
- In a large bowl, mix the flours, brown sugar, baking soda and salt.
- In a medium bowl, beat egg; stir in milk, oil and vanilla.
- Add egg mixture and remaining ingredients to flour mixture; stir until just moistened.
- Spoon evenly into muffin pan.
- Bake for 35 - 40 minutes until golden.
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Reviews
-
I thought these were fantastic! Light and moist with the lovely taste of carrot and zucchini. I cut back to 3/4 cup of brown sugar and added the optional walnuts. Pulled early around 30-35 minutes. This is a great muffin just as it is, and it also would be great with raisins and pineapple bits added too, which I'm planning to try. A keeper for sure. Thank you Prov31mom! Made for the I Recommend Tag.