This is a great way to use up and left over vegetables on hand. My carrots come in small batches, honestly I have no idea why. They are planted at the same time, but half of them grow on their own time which is slow and steady. It give me a good handful of each harvest section to use in some easy baked treats for the kids.
I top off the muffins before putting them into the oven with more carrots, kinda looks funny at the moment but they were good I promise!
3 cups total of shredded carrots and shredded zucchini
2 cups flour
2 teaspoons baking soda
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
3/4 cup brown sugar
Directions, Preheat oven to 350F
Line muffin tins with paper liners or grease.
In a large bowl combine baking powder, baking soda, salt cinnamon and flour. Mix together. In another smaller bowl mix eggs, oil and brown sugar stir it up till the eggs are beaten well. Add in your shredded carrots and zucchini. Mix carefully together then Add wet ingredients to the dry mix just until moistened (don't over mix). Transfer and spoon into your prepared muffin cups. Bake about 15- 20 minutes or until toothpick inserted in center comes out clean.
I don't ever frost these, but they would taste great with cream cheese frosting!