carrot & zucchini muffins
1/2 cup sugar
2 Tbsp. canola or vegetable oil
1/2 tsp. salt
1 large egg
1 cup grated zucchini
1 cup grated carrots
1/4 cup chopped pecans or walnuts, toasted (optional)
1 cup white whole what flour (or all-purpose flour)
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Preheat oven to 375. Prepare a pan with 6 standard muffin cups (or 20 mini-muffin cups) with paper liners or cooking spray.
In a large bowl, whisk together the sugar, oil, salt, and egg. Add zucchini, carrots, cinnamon chips (if using) and pecans.
Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir until just combined. Divide the batter evenly among the prepared muffin cups. Let the muffins rest for 10 minutes before placing them into the oven.
Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes. A cake tester inserted into the center of a muffin should come out clean. Cool muffins in the pan for 10 minutes; transfer to a rack, and cool completely.
Makes 6 standard muffins, or 20 mini muffins.
If you only have zucchini or carrots on hand, you could just include 2 cups of the one vegetable (instead of 1 cup of each)