Name: Zucchini Carrot Muffins
Ingredients: 2 cups all-purpose flour; 3/4 teaspoon baking soda; 3/4 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; pinch ground cloves; 2 eggs; 1/2 cup vegetable oil; 3/4 cup sugar; 1 small zucchini (shredded (3/4 cup)); 1 small carrot (grated (1/2 cup)); 1/2 cup sunflower seeds

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Zucchini Carrot Muffins

Course: Breakfast

Servings:

Author: recipe.com

Ingredients

2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
pinch ground cloves
2 eggs
1/2 cup vegetable oil
3/4 cup sugar
1 small zucchini shredded (3/4 cup)
1 small carrot grated (1/2 cup)
1/2 cup sunflower seeds

Instructions

Heat oven to 350 degree F. Coat the wells of a mini-bundt or standard-size muffin pan with nonstick cooking spray.
Whisk together flour, baking soda, baking powder, salt, ginger, cinnamon and cloves in a large bowl.
Mix eggs, oil and sugar in medium-size bowl. Whisk for 30 seconds to dissolve sugar. Stir in shredded zucchini and carrot.
Stir egg mixture into flour mixture. Stir in sunflower seeds. Divide batter equally among wells, a slightly heaping 1/4 cup in each.
Bake at 350 degree F for 23 to 25 minutes or until crowned and lightly browned. Remove from pan to wire racks to cool.