Zucchini-Carrot Muffins

By carvalhohm

Nothing beats a warm Zucchini-Carrot Muffin slathered in butter first thing in the morning to get your day started on a positive note. Enjoy!

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 2 eggs
• 1/2 cup vegetable oil
• 3/4 cup sugar
• 1 small zucchini, shredded (3/4 cup)
• 1 small carrot, grated (1/2 cup)
• 1/2 cup sunflower seeds

Preparation

Step 1

Heat oven to 350°F.

Coat wells of mini-bundt or standard-size muffin pan with nonstick cooking spray.

Whisk together flour, baking soda, baking powder, salt, ginger, cinnamon and cloves in large bowl.

Mix eggs, oil and sugar in medium-size bowl. Whisk for 30 seconds to dissolve sugar. Stir in shredded zucchini and carrot.

Stir egg mixture into flour mixture. Stir in sunflower seeds. Divide batter equally among wells, a slightly heaping 1/4 cup in each.

Bake at 350°F for 23 to 25 minutes or until crowned and lightly browned. Remove from pan to wire racks to cool.