Recipe

Zucchini Carrot Muffins Recipe

	Mamacooks / All my dishes 10 months ago Place in the muffin tin, night before, refrigerate and bake in the morning. Wonderful served warm, slathered in butter. Prep:20m Cook:30m Servings:12	Mamacooks
	healthy wholegrain

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Ingredients

2 cups freshly ground whole wheat flour

1/4 cup light brown sugar, lightly packed

2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp salt

1 cup milk

1/3 cup freshly squeezed orange juice

1/3 cup coconut oil

2 eggs

1 tsp vanilla extract

3/4 cup finely shredded zucchini

3/4 cup finely shredded carrots

granulated sugar

Directions

Grease 12 standard muffin cups.

Combine dry ingredients - flour through salt in one bowl.

In another bowl, whisk wet ingredients - milk, orange juice, oil, eggs and vanilla.

Gently fold wet mixture into the dry mixture just until flour is moistened.

Fold zucchini and carrots into the batter.

Fill muffin cups, evenly dividing batter.

Sprinkle with granulated sugar.

Bake at 375 for 25 to 30 minutes, or until centers spring up after gently touching with fingertip.

Cool in pan on rack for 5 minutes.

Serve warm.

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Comments

snakelady 10 months ago said:
I searched zucchini muffins and there you were.
Deb

jennybuttah 2 months, 2 weeks ago said:
I think the cocoanut oil would have helped, but I used an omega 3 canola oil instead, and added apples and pecans, and they turned out a bit bland. Cream cheese frosting made them better! but I won't be giving them away like I planned.

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