I had to do a ton of baking today.  I mean… A TON!  I came across this recipe a few months ago and I seriously put them out and turned around and there were 2 left.  People were eating two at a time and by two I mean three or four.  They’re just that good.

I, of course, had to modify the recipe a bit and I wrote it with my modifications

Ingredients:

• 2/3 cup vegetable oil
• 2 large eggs
• 2/3 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 cups finely shredded peeled zucchini
• 1/2 cup finely shredded carrot

Preparation:

Grease and flour 12 muffin cups. Heat oven to 375°.

In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.

Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.

Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

Makes 12.

ENJOY!

Tags: baking, carrots, cooking, muffins, recipe, zucchini

This entry was posted on Thursday, April 30th, 2009 at 12:36 pm and is filed under News. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.