Carrot-Zucchini Muffins2/3 c. vegetable oil
2 large eggs
2/3 c. honey
1 tsp. vanilla extract
2 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 1/2 c. finely shredded unpeeled zucchini
1/2 c. finely shredded carrot
!/2 can crushed pineapple
Grease 12 muffin cups (or use those little muffin papers).
In mixing bowl beat oil, eggs, honey, and vanilla.
Combine flour, baking soda, baking powder, salt, and cinnamon. Add to wet ingredients; stir until blended. Fold in shredded zucchini and carrots.
Fill muffin cups about 3/4 full. Sprinkle with cinnamon and/or raw sugar, if desired. Bake at 375 degrees for 20 minutes.
2 large eggs
2/3 c. honey
1 tsp. vanilla extract
2 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 1/2 c. finely shredded unpeeled zucchini
1/2 c. finely shredded carrot
!/2 can crushed pineapple
Grease 12 muffin cups (or use those little muffin papers).
In mixing bowl beat oil, eggs, honey, and vanilla.
Combine flour, baking soda, baking powder, salt, and cinnamon. Add to wet ingredients; stir until blended. Fold in shredded zucchini and carrots.
Fill muffin cups about 3/4 full. Sprinkle with cinnamon and/or raw sugar, if desired. Bake at 375 degrees for 20 minutes.
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