Monday, August 27, 2012

Zucchini Carrot muffins

I really like these muffins that I found in one of my family cookbooks. They are so tasty! I did cut down on the sugar, but they still taste just as good! They're one more amazing way to use that incredible vegetable, zucchini:

Zucchini Carrot Muffins

2/3 c. oil
2 large eggs
2/3 c. sugar or honey
1 t. vanilla
2 c. flour
1/2 t. soda
1/2 t. baking powder
1/2 t. salt
2 t. ground cinnamon
1 1/2 c. shredded zucchini
1/2 c. shredded carrots

Beat oil, eggs, sugar and vanilla in a medium bowl. Combine dry ingredients in a small bowl, the add to the wet ingredients. Don't stir much--just until barely moistened. Fold in zucchini and carrots. Fill muffin cups 3/4 full. Sprinkle with cinnamon sugar if desired. Bake at 375 degrees F for 15-20 min.

Makes: 12 muffins

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