Zucchini Carrot Muffins

Lately I have been all about quick and easy breakfast ideas and these Zucchini Carrot Muffins fit perfectly.  When I received my recent catalog from King Arthur Flour (which I absolutely adore) and flipped thru the first few pages and then my eyes landed on this recipe.  I knew it would be perfect to make for those crazy school mornings or even to pack inside the lunch box for the girls.  These muffins are wonderful and what makes these even better is they are packed with veggies!  The white whole wheat flour adds the whole grains in there too.  In the end, the kids and mommy will be happy with these delicious muffins….oh, and husbands too!  I actually had to make two batches of these muffins (the recipe calls for 6 standard and 20 mini muffins).  I made one batch of mini’s and one batch of standard.  That way everyone in the house was happy.  One more thing, I would highly recommend making these with the cinnamon chips from King Arthur they make the muffins even more special.

I hope everyone had a great week and the kids first few days of school have been a good one.  I know it’s been a little crazy in my house but I think we are finally getting into the groove of things.  Also, if you have time stop over on my guest post on Smithfield.com where I share some of the tips I learned when getting the girls ready for school.  I would love to hear if you have any tips too, so stop by and leave a comment. 

Happy baking everyone and have a wonderful weekend! 

Zucchini Carrot Muffins

Print Recipe

1/2 cup sugar

2 tablespoons canola oil

1/2 teaspoon salt

1 large egg

1 cup grated zucchini

1 cup grated carrots

1/4 cup mini cinnamon chips (optional)

1/4 cup chopped pecans, toasted

1 cup White Whole What Flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Instructions:

Preheat oven to 375.  Spray nonstick cooking spray to a standard 6 cup muffin tin or a 20 mini-muffin cup tin.

Whish together the sugar, oil, salt, and egg.  Add zucchini, carrots, cinnamon chips (if using) and pecans.

Whisk together the remaining ingredients in a separate bowl, then add to the batter.  Stir till just combined.  Divide the batter evenly among the prepared muffin cups.  Let the muffins rest for 10 minutes before placing them into the oven.

Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes.  A cake tester inserted into the center of a muffin should come out clean.  Cool muffins in the pan for 10 minutes; transfer to a rack, and cool completely.

Makes 6 standard muffins, or 20 mini muffins. 

Adapted from King Arthur Flour