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Zucchini Carrot Muffins




Source of Recipe


multiplydelicious






List of Ingredients



• 1/2 cup sugar
  
• 2 tablespoons canola oil
  
• 1/2 teaspoon salt
  
• 1 large egg
  
• 1 cup grated zucchini
  
• 1 cup grated carrots
  
• 1/4 cup mini cinnamon chips (optional)
  
• 1/4 cup chopped pecans, toasted
  
• 1 cup White Whole Wheat Flour
  
• 1 teaspoon baking powder
  
• 1 teaspoon ground cinnamon
  
• 1/4 teaspoon ground nutmeg
  






Instructions



1. Preheat oven to 375. Spray nonstick cooking spray to a standard 6 cup muffin tin or a 20 mini-muffin cup tin.
   
2. Whisk together the sugar, oil, salt, and egg. Add zucchini, carrots, cinnamon chips (if using) and pecans.
   
3. Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir till just combined. Divide the batter evenly among the prepared muffin cups. Let the muffins rest for 10 minutes before placing them into the oven.
   
4. Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes. A cake tester inserted into the center of a muffin should come out clean. Cool muffins in the pan for 10 minutes; transfer to a rack, and cool completely.
   






Final Comments


Makes 6 standard muffins, or 20 mini muffins.