Zucchini & Carrot Muffins

By á-24734

Ingredients

• 1 3/4 Cups Unsifted,Self-Rising Flour
• 3 Tbs. Sugar
• 1/2 tsp. Ground Cinnamon
• 1 Cup Carrots, coarsely grated
• 1 Cup Zucchini, coarsely grated
• 2 tsp. Orange Rind, finely grated
• 2 Eggs
• 1/4 Cup Vegetable Oil
• 1/4 Cup Orange Juice

Preparation

Step 1

Preheat oven to 400 degrees. Place muffin tins in oven to heat. In a large bowl, combine flour, sugar, cinnamon, carrots, zucchini and orange rind. Add eggs, oil and orange juice to flour mixture; stir just until dry ingredients are moistened. Carefully remove hot muffins tins from oven. Grease with vegetable cooking spray. Divide batter among muffin cups. Bake for 15 to 18 minuted or until tops spring back when gently touched. Serve warm.