Carrot-Zucchini Muffins

By chelyc13

Ingredients

• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup vegetable or canola oil
• 1 3/4 cups sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup coarsely grated carrots
• 1 cup coarsely grated zucchini
• 1 cup raisins

Preparation

Step 1

1. Preheat the oven to 325. Grease two 12 cup muffin pans or line with cupcake liners; set aside.

2. IN a medium size bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. In the bowl of an electric mixer, mix the oil and sugar on medium speed until blended. Add the eggs and vanilla, and mix until incorporated, scraping down the sides of the bowl if necessary. Add the flour mixture and mix on low speed until blended. Fold in the carrots, zucchini, and raisins.

4. Fill the cups of the muffin pan two thirds full. Bake until a toothpick inserted into the center of the muffins comes out clean, 20 to 22 minutes.

5. Cool the muffins in the pan for 5 mintues before transferring to a rack to cool completely. Wrap each muffin with plastic wrap and then pack the muffins in an airtight container or zipper top plastic bag.