Ingredients
Equipment
Mixing bowl
Muffin Baking Pan
Cooking Instructions
- Preheat oven to 375°F (190°C).
- Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, combine flour, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together eggs, milk, oil, vanilla, and brown sugar.
- Add the wet ingredients to the dry ingredients and stir gently just until combined. Fold in the carrots, prepared zucchini, and walnuts without overmixing
- Fold in the grated carrots, zucchini, and walnuts.
- Divide the batter evenly among the muffin cups.
- Fill 12 standard muffin cups about three-quarters full.
- Bake for 22-25 minutes until golden and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes before transferring to a wire rack.
Nutrition
Notes
• Lightly squeeze the grated zucchini to remove excess liquid without wringing it completely dry. Follow the ingredient list’s measurement order.
• Mix the batter only until the flour is incorporated. Avoid beating it after the wet and dry ingredients are combined.
• Chop the walnuts into small, evenly sized pieces so they distribute throughout the batter.
• Divide the batter evenly between 12 standard muffin cups. Different pan sizes will change the yield and baking time.
• Check a muffin near the center of the pan for doneness. Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack.
• Cool completely before packing or freezing. Wrap individually and place in a freezer container so you can thaw the portions you need.