Need a Brunch Companion?

Make these Zucchini, Carrot, Raisin Muffins and use up your overflowing abundance of zucchini! Best part? Two bowls and a muffin tin is all ya’ need!

Makes about 12-14 (large) muffins

-2 eggs

-1 1/3 cup sugar

-2 t vanilla

-3/4 cup melted butter

-3 cups shredded zucchini

-1/2 cup shredded carrot

-2 3/4 cup AP flour

-1 teaspoon baking soda

-1 teaspoon baking powder

-1/4 teaspoon salt

-3 teaspoons cinnamon

-1 teaspoon ginger

-1 teaspoon nutmeg

-1 cup raisins - you could use golden if that’s all you have

-Preheat oven to 350

-In one bowl, beat eggs - add in sugar, vanilla, and melted butter, stir to combine. Add in zucchini and carrot - set aside.

-In a separate bowl, mix together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg until combined

-Mix dry ingredients into wet -JUST- until combined (this recipe is thick). Fold in raisins.

-Fill muffin tin cups completely full - like even over the lip a little bit

-Bake on middle rack until batter comes out clean from a toothpick and muffins are golden brown

-Set on rack to cool 5 minutes, then transfer and let cool completely

-I like to cut in half, add more butter and drizzle with a little honey