Carrot Zucchini Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 large egg, lightly beaten
• 3/4 cup orange juice
• 1/4 cup butter or 1/4 cup margarine, melted
• 2 medium carrots, shredded
• 1 medium zucchini, shredded

Recipe

• 1 combine first 7 ingredients in a large bowl; make a well in center of mixture.
• 2 stir together egg, orange juice, and butter; add to dry ingredients, stirring just until moistened. fold in carrot and zucchini. spoon into greased muffin pans, filling two-thirds full.
• 3 bake at 400º for 20 minutes. remove from pans immediately, and cool on wire racks.
• 4 note: freeze in an airtight container up to 3 months. to reheat wrap each muffin in a damp paper towel; microwave on high 40 seconds or until warm.