This scrumptiously spiced zucchinicarrot muffin recipe is a great way to sneak more vegetables into your diet
Prep Time
45 mins
Dificult
Medium
Servings
21
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Grease 21 muffin cups or line with paper liners.
Beat butter
sugar
and eggs in a large bowl with an electric mixer until creamy. Beat in zucchini
carrots
and vanilla.
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.
Bake in the preheated oven until a toothpick inserted in the center comes out clean
about 17 minutes.
Tips
Substitute pumpkin pie spice for the nutmeg if preferred.