Carrot and Zucchini Muffins

By chelyc13

Ingredients

• 2 eggs
• 1 cup packed light brown sugar
• 1/3 cup sunflower oil
• 2 cups all purpose flour
• 2 teas baking powder
• 2 teas ground cinnamon
• 1/3 cup plain yogurt
• 1/2 teas pure vanilla extract
• a scant cup shelled walnuts, chopped
• 3 carrots grated
• 1 zucchini grated

Details

Servings 12

Preparation

Step 1

1. Preheat the oven to 325.

2. Put the eggs, sugar, and oil in an electric mixer with a paddle attachment ( or use a handheld electric whisk( and beat on slow speed until well combined. In a separate bowl, sift together the flour, baking powder, and cinnamon, then add to the egg mixture. Beat until just incorporated.

3. Add the yogurt and vanilla and mix through. Stir in the walnuts, carrots, and zucchini with a wooden spoon until evenly dispersed.

4. Spoon the batter into the paper cases until two thirds full and bake in the preheated oven to 25-30 minutes, or until deep golden and a skewer inserted in the center comes out clean. Let the muffins cool slightly in the pan before turning out onto a wire rack to cool.