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Zucchini Carrot Muffins

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I made this recipe twice in two days because these muffins disappeared that quickly! I opted to use dried cranberries, but you can use any dried fruit you like.

Makes 8

  • 1/2 c. sugar
  • 2 T. canola oil
  • 1 egg
  • 1/2 tsp. salt
  • 1 c. grated zucchini
  • 1 c. grated carrot
  • 1/4 c. dried fruit
  • 1/4 c. ground flax seed
  • 3/4 c. white whole wheat flour
  • 1 tsp. baking powder
  • 1 tsp. cinnamon

Preheat oven to 375 degrees.

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In a medium bowl, whisk together the sugar, oil, egg and salt. Stir in zucchini, carrot, and dried fruit.
Add flax seed, flour, baking powder and cinnamon. Stir until just combined.

Spray a muffin tin with nonstick spray or use paper liners. Spoon batter into muffin tins to fill 8 cups. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean. Do not overbake!

Remove from oven and cool in pan for 10 minutes before removing. Serve warm or at room temperature.

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