Carrot-Zucchini Cornmeal Muffins

By gtbalm

Cornmeal gives these muffins a pleasant crunch.

PER SERVING (1 muffin): Calories: 136; Fat: 2g; Protein: 3g; Sodium: 200mg; Fiber: 1g; Carbohydrates: 24g; Sugar: 7g.

Ingredients

• 1/4 cup shredded carrot
• 1/4 cup shredded zucchini
• 1 cup buttermilk
• 1/3 cup sugar
• 1 egg, beaten
• 2 tablespoons canola oil
• 1/8 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup yellow cornmeal

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 degrees. Grease or line 12 wells in a muffin tin. Set aside.

In a large bowl, mix together the carrot, zucchini, buttermilk, sugar, egg, and oil until the sugar dissolves.

In a separate bowl, whisk together the spices, flour, baking powder, baking soda, salt, and cornmeal.

Add the dry ingredients to the wet ingredients. Mix until just combined.

Fill each well 2/3 full, Bake for 15 minutes or until a toothpick inserted into the center of the center muffin comes out clean.

Cool in the pan for 2 minutes then invert to a wire rack to cool completely.