Zucchini Carrot Muffins
ZUCCHINI CARROT MUFFINS
2/3 cup vegetable oil
2 large eggs
2/3 cup sugar
1/2 cup light or dark brown sugar, packed
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot
Grease & flour 12 muffin cups. Heat panggangan to 375°F.
In a mixing bowl, beat the oil with eggs, sugars, & vanilla extract.
Combine the flour, soda, baking powder, salt & cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini & carrots.
Fill muffin cups about 3/4 full; sprinkle with sugar or cinnamon sugar, if desired. Bake for 20 minutes.
These tasty zucchini muffins would also be delicious with about 1/2 cup of chopped walnuts or pecans, either in addition to the carrots or instead of them.
Makes 1 dozen.
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