Thursday, August 9, 2012

Zucchini-Carrot Health Muffin



Quick muffins are always a great way to start the morning. For this, I assembled the wet and dry ingredients the night before, stored them separately in the refrigerator, and then combined and baked in the morning. Quick and easy breakfast addition!


Zucchini-Carrot Health Muffin
The Global Vegetarian


1/2 c canola oil
1/2 c orange juice
1 c brown sugar
1 egg + 1 egg white, beaten
1 tsp vanilla
2 c flour
1 T baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 c zucchini, grated
1 c carrot, peeled and grated
1/2 c dark raisins, or, 1 c walnuts, diced


Preheat oven to 350.

In a small mixing bowl, whisk together the oil, juice and sugar. Add eggs and vanilla extract and continue whisking until batter is light. In a medium bowl, combine the dry ingredients. Gently fold the dry ingredients into the liquid ingredients, forming a batter. Gently fold in zucchini, carrot and raisins or walnuts.

Pour batter into sprayed muffin tin and bake 20-25 minutes, until toothpick.




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