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 a toothpick comes out clean

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