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Carrot and Zucchini Muffins




Source of Recipe


Posted by LuAnn for CNC. Source: Recipe shared by DH's co-worker


Recipe Introduction


When my teenage son was a little boy, he enthusiastically rated these muffins as “3,000” on a scale of 1 to 5!

several favourites by LuAnn.



List of Ingredients




1 3/4 c. flour

1/2 c. toasted or Honey Crunch wheat germ

1 1/2 tsp. baking soda

1 1/2 tsp. cinnamon

3/4 tsp. salt

1 c. brown sugar

2/3 c. buttermilk

1/2 c. oil

1 egg

1 1/2 tsp. vanilla

1 1/2 c. shredded zucchini

1 c. shredded carrots

1 cup raisins (friend recommends mixture of black and golden)

1 c. chopped pecans or walnuts


Recipe



Preheat oven to 350 degrees. Spray 12 muffin cups with no-stick
spray. In a mixing bowl, stir together the flour, wheat germ, baking

soda, cinnamon, salt and brown sugar. In a separate bowl, slightly
beat egg, add buttermilk, oil and vanilla. Add zucchini, carrots,

raisins, and nuts to DRY ingredients and stir to coat. Combine
flour mixture and egg mixtures; mix well. Put into muffin tins. Bake 35

to 40 minutes. Cool on wire rack for 5 minutes, then remove from
pan. Serve warm. Leftovers (?!?!) freeze well.