Carrot zucchini muffins - country living
6 muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Unsifted whole-wheat flour |
| ⅓ | cup | Firmly packed light-brown sugar |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Ground ginger |
| 1 | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Salt |
| 1 | cup | Milk |
| ⅓ | cup | Orange juice |
| ⅓ | cup | Vegetable oil |
| 2 | Large eggs | |
| 1 | teaspoon | Vanilla extract |
| ¾ | cup | Finely shredded carrots |
| ¾ | cup | Finely shredded zucchini |
Directions
1. Heat oven to 375'F. Grease six 3-inch crown muffin-pan cups. In large bowl, combine flour, brown sugar, baking powder, ginger, cinnamon, and salt.
2. In small bowl, with wire whisk, combine milk, orange juice, oil, eggs, and vanilla.
3. Stir milk mixture into flour mixture just until flour is moistened.
(Batter should be lumpy.) Set aside 1 T each carrots and zucchini.
Fold remaining carrots and zucchini into batter. Using ice-cream scoop or large spoon, divide batter among greased muffin-pan cups.
Sprinkle muffins with reserved carrots and zucchini.
4. Bake 30 to 35 minutes or until centers spring back when lightly pressed with fin- gertip. Cool muffins in pan on wire rack 5 minutes.
Remove muffins from pan and serve warm.
Country Living/Oct/93 Scanned & fixed by DP & GG