Spiced Zucchini Carrot Muffins
Ready in 45 mins
1 cup butter
1 cup white sugar
2 cups grated zucchini
1 cup grated carrots
3 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
Combine butter, sugar, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla extract.
Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Mix into the creamed butter mixture. Stir in raisins and walnuts. Pour batter into the greased muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.
Substitute pumpkin pie spice for the nutmeg if preferred.
Per Serving: 227 calories; 11.6 g fat; 28 g carbohydrates; 3.6 g protein; 50 mg cholesterol; 254 mg sodium. Full nutrition