These are great with coffee in the morning or as a midnight snack.

• 2 cups Whole Wheat Flour
• 1/3 cup packed Light Brown Sugar
• 2 teaspoons Baking Powder
• 1 teaspoon dried ground Ginger
• 1 teaspoon ground Cinnamon
• 1 teaspoon ground Nutmeg
• 1/4 teaspoon fine ground Sea Salt
• 1 cup Whole Milk
• 1/3 cup Orange Juice
• 1/3 cup Vegetable or Canola Oil
• 2 large Eggs
• 2 teaspoons Vanilla extract
• 3/4 cup fine shredded Carrots
• 3/4 cup fine shredded Zucchini

Preheat oven 375 F.

Grease six 3 inch crown muffin tins. In a large bowl combine flour, brown sugar, baking powder, ginger, cinnamon and nutmeg and salt.  I a small bowl mix milk, orange juice, oil, eggs, and vanilla. Stir the milk mixture into the dry ingredients.  Mix in the carrots and zucchini. The batter may be a bit lumpy. Divide the batter into the 6 greased muffin tins.

Bake 30 to 35 minutes. Remove from oven and cool in pan on wire racks for 5 minutes. Remove from the tins and enjoy warm.