Carrot and Zucchini Muffins
Carrot And Zucchini Muffins is an impressive dinner. Made with 1 3/4 c. flour, 1 c. packed brown sugar, 1/2 c. honey crunch wheat germ, 1 1/2 tsp. baking soda and 1 1/2 tsp. cinnamon, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Grease or spray 12 (3-inch) muffin pan cups.
In a large bowl, stir together dry ingredients.
In medium bowl with fork, beat egg slightly. Stir in buttermilk, oil and vanilla. Stir egg mixture, vegetables, nuts and raisins into flour mixture just until flour is moistened.
Spoon batter into muffin pan cups.
Bake at 350Β° for 35 to 40 minutes until golden and toothpick inserted in center comes out clean. Cool muffins in pan on rack 5 minutes. Carefully remove muffins from pan.
π· Perfect Pairings
Complete your meal with these
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