Carrot Zucchini Muffins Recipe

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Carrot Zucchini Muffins

These tasty muffins are an excellent source of fibre with carrots, zucchini and rolled oats. They make an excellent healthy snack for hiking and picnicking.

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)

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 a toothpick inserted comes out clean).

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