This scrumptiously spiced zucchini-carrot muffin recipe is a great way to sneak more vegetables into your diet!
Ingredients
- butter: 1 cup (softened)
- white sugar: 1 cup
- eggs: 3 piece
- zucchini: 2 cups (grated)
- carrots: 1 cup (grated)
- vanilla extract: 3 tsp
- all-purpose flour: 3 cups
- ground nutmeg: 2 tsp
- ground cinnamon: 2 tsp
- salt: 1 tsp
- baking soda: 1 tsp
- baking powder: 0.25 tsp
- raisins: 0.5 cup (optional)
- walnuts: 0.5 cup (chopped, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease 21 muffin cups or line with paper liners.
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Beat butter, sugar, and eggs in a large bowl with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla.
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Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Add flour mixture to butter mixture; mix until combined. Stir in raisins and walnuts. Pour batter into the prepared muffin cups.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes.
