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Carrot Zucchini MuffinsThese tasty muffins are an excellent source of fibre with carrots, zucchini and rolled oats. They make an excellent energy snack for hiking and picnicking. 1 cup all-purpose flour1 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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