We just finished the best batch of muffins ever. I love these muffins. They are delicious fresh and they are even better refrigerated!
If you are looking for a way to get an extra serving of veggies. These will definitely help!
The carrot actually makes these muffins even sweeter, which is probably why they are my kid’s favorite muffins.
Really, though… We almost always have some kind of muffin around for the kids. Or I guess I should say, for me. They are the best quick and easy breakfast. And they are perfect for snacks.
CARROT ZUCCHINI MUFFINS
Prep time
Cook time
Total time
The best batch of muffins ever with an extra serving of veggies!
Serves: 36
Ingredients
- 3 cups flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp baking powder
- ½ tsp nutmeg
- 2 beaten eggs
- 2 cups sugar
- 1½ cup shredded zucchini
- 1 cup shredded carrot
- ½ cup cooking oil
Instructions
- In a medium bowl, combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.
- In another medium bowl combine egg, sugar, shredded zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened.
- Spoon batter into muffin tins bake approximately 20 minutes. For bread, spoon into prepared baking pan (8x4x2 if making bread) and bake 50-55 minutes at 350°, or until done.
I’ve started making a different kind of muffin each week and we are constantly running out! Here are some of our favorites…
Double Chocolate Zucchini Muffins
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