Preheat oven to 375 degrees F.
Grease 18 to 24 muffin cups or line with paper. In a large mixing bowl, mix together the eggs, yogurt, and oil; then stir in the carrots and zucchini. Set aside. In another bowl, sift together
flour, sugar, baking powder, and nutmeg. Add dry ingredients to the wet mixture and stir until just combined. Batter will be lumpy. Stir in chopped pecans.
Spoon batter into the prepared muffin cups and bake for 15 to 20 minutes or until a tester inserted in the center comes out clean.
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