carrot and zucchini muffins

carrot and zucchini muffins

Some people are surprised to hear that zucchini can be used in muffins, but they work well and give these muffins added color.

• 2 eggs
• 1 cup packed light brown sugar
• ⅓ cup sunflower oil
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ⅓ cup plain yogurt
• ½ teaspoon pure vanilla extract
• a scant cup shelled walnuts, chopped
• 3 carrots carrots, grated
• 1 zucchini, grated

a 12-hole muffin pan, lined with paper cases

Makes 12

Preheat the oven to 325°F.

Put the eggs, sugar, and oil in an electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until well combined. In a separate bowl, sift together the flour, baking powder, and cinnamon, then add to the egg mixture. Beat until just incorporated.

Add the yogurt and vanilla and mix through. Stir in the walnuts, carrots, and zucchini with a wooden spoon until evenly dispersed.

Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for 25–30 minutes, or until deep golden and a skewer inserted in the center comes out clean. Let the muffins cool slightly in the pan before turning out onto a wire rack to cool.