Carrot/Zucchini Muffins

Carrot/Zucchini Muffins

These muffins are fabulous, not to mention healthy!

1/2 cup sugar
2 tablespoons vegetable oil
1/2 teaspoon salt
1 large egg
1 cup grated carrots
1 cup grated zucchini
1/4 cup raisins
1/4 chopped walnuts
3/4 cup whole wheat flour
1/4 cup oat bran (or just white flour)
1 teaspoon baking powder
1 teaspoon cinnamon

Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

Whisk together the sugar, oil, salt, and egg. Add the zucchini, carrots, raisins and nuts.

In a separate bowl, combine flours, oat bran, baking powder, and cinnamon. Add the carrot/zucchini mixture. Stir until just combined. Divide the batter evenly among the prepared muffin cups. Let the muffins rest for 10 minutes before baking.

Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 20 minutes. Remove from oven and cool on rack.

These muffins are wonderful to eat just plain; no butter or jam needed.