Carrot Zucchini Muffins

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.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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