Carrot Zucchini Muffins

Muffin batter combines eggs, yogurt, oil, carrots, zucchini, flour, sugar, baking powder, nutmeg and chopped pecans. Batter is spooned into individual muffin cups and baked until tops are round and golden brown.

Ingredients -

2 Eggs, beaten
1 cup plus 2 tablespoons Plain Yogurt
1 cup Canola Oil
1 cup grated Carrots
1 cup grated Zucchini
4 cups All-Purpose White Flour
1 cup Sugar
2 tablespoons Baking Powder
1 teaspoon ground Nutmeg
1 cup coarsely chopped Pecans

Preparation:

1. Preheat oven to 375 degrees F.

2. Grease 18 to 24 muffin cups or line with paper.

3. In a large mixing bowl, mix together the eggs, yogurt, and oil; then stir in the carrots and zucchini. Set aside.

4. In another bowl, sift together flour, sugar, baking powder, and nutmeg.

5. Add dry ingredients to the wet mixture and stir until just combined. Batter will be lumpy. Stir in chopped pecans.

6. 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.

Variations and Recipe Ideas:

Muffin Making Tips -

Measuring Ingredients

Measure all ingredients precisely to insure best results when making muffins. Level off dry ingredients in measuring cups and spoons with the flat edge of a knife.

Muffin Making Tips -

Butter or Margarine

Butter gives muffins a moist texture. Butter also adds color to muffins and adds a distinct flavor. Margarine can be substituted for butter in muffin recipes; however the flavor difference will be noticeable.