CARROT ZUCCHINI MUFFINS ...

CARROT ZUCCHINI MUFFINS

adapted from :    ifyougiveablondeakitchen.com

Ingredients :

2/3  cup  vegetable oil  (156 ml)

2  large  eggs

2/3  cup  granulated sugar  (133 gm)

1/2  cup  light or dark brown sugar, packed  (100 gm)

1  tsp  vanilla extract

2  cups  all-purpose flour  (250 gm)

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, patted dry*  (160 gm)

1/2  cup  finely shredded carrot, patted dry*  (40 gm)

Instructions :

1.  Preheat oven to 375'F/190'C.  Line a muffin pan with muffin liners and set aside.

2.  In a medium bowl, mix together vegetable oil, eggs, granulated sugar, brown sugar and vanilla extract until well combined.  Set aside.

3.  In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon.  Add wet ingredients to the dry ingredients and stir until combined (be careful not to over mix).  Add shredded zucchini and carrot and stir until incorporated.

4.  Use a spoon (or an ice cream scoop) to transfer batter into prepared muffin pan until each cup is about 3/4 full.  Sprinkle with additional cinnamon sugar if desired**.  Bake for about 20 minutes, or until a toothpick inserted in each muffin comes out clean.

5.  Cool muffins in the pan for 3 minutes then remove to a wire cooling rack.

NOTES :

*  Pat the veggies mostly dry with a paper towel before measuring/weighing.

**  If you would like to sprinkle cinnamon sugar on the muffins, a ratio of two tablespoon granulated sugar and a teaspoon of cinnamon, stir together in a small bowl and sprinkle over the muffins before baking.