CARROT ZUCCHINI MUFFINS

By johandi

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup rolled oats
• 3/4 cup brown sugar
• 3 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 2/3 cup skim/1% milk
• 3 tbsp canola/sunflower oil
• 1 egg (or 2 egg whites)
• 1 cup finely shredded carrots
• 1/2 cup shredded zucchini (unpeeled)

Preparation

Step 1

Preheat oven to 400 F Line muffin tin with paper cups or spray with non-stick cooking spray

In a large bowl, combine flours, oats, sugar, baking powder, cinnamon and salt.

In a small bowl whisk together the milk, oil and egg.

Add to dry ingredients.

Stir until just moistened.

Stir in carrots and zucchini until just blended.

Spoon into muffin tin.

Bake for 17-20 minutes (until toothpick inserted comes out clean).