Thursday, September 20, 2007

Carrot and Zucchini Muffins

1-3/4 cups flour
1 cup packed brown sugar
1-1/2 teaspoon baking soda
1-1/2 teaspoon cinnamon
3/4 teaspoon salt
1 egg
2/3 cup milk
1/2 cup oil
1-1/2 teaspoons vanilla
1 small zucchini, shredded
1 medium carrot, shredded
1 cup chopped nuts
1/3 cup raisins

Preheat oven to 350°F. Grease and flour 6 muffin tins. In large bowl, mix flour, brown sugar, baking soda, cinnamon and salt. In a medium bowl, beat egg; stir in milk, oil, and vanilla. Stir in egg mixture and remaining ingredients into flour mixture until moistened. Spoon into muffin tins. Bake for 35 to 40 minutes or until golden brown.

Recipe courtesy of Auntie Tam

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