Exquisite Carrot & Zucchini Muffins

These are my family's favorite muffins--they are always gone within the first day or two of making them. They smell so good coming out of the oven, the texture is great, and they are pretty healthy too! My kids have no idea they're filled with veggies. I always double this recipe. If I wasn't on a diet, I'd whip up a batch of cream cheese icing to go on top. Mmm, that would be good! NOTE: I've tried these with grated veggies and shredded, and both turn out excellent.

• Ready In: 55 mins
• Yields: 12 muffins

Ingredients

• 1  cup whole wheat flour
• 3⁄4 cup white flour
• 1  cup brown sugar
• 1 1⁄2 teaspoons baking soda
• 1 1⁄2 teaspoons cinnamon
• 3⁄4 teaspoon salt
• 1  egg
• 2⁄3 cup milk
• 1⁄2 cup  oil
• 2  teaspoons vanilla
• 1  small zucchini, shredded
• 1  medium carrot, shredded
• 1  cup  chopped  nuts (optional)

Directions

1. Preheat oven to 350°F.
2. Spray muffin pan with non-stick spray.
3. In a large bowl, mix the flours, brown sugar, baking soda and salt.
4. In a medium bowl, beat egg; stir in milk, oil and vanilla.
5. Add egg mixture and remaining ingredients to flour mixture; stir until just moistened.
6. Spoon evenly into muffin pan.
7. Bake for 35 - 40 minutes until golden.