Zucchini and Carrot Muffins
|Title:||Zucchini And Carrot Muffins|
|Sub-Category:||Breads, Muffins, Rolls|
1 3/4 cups unsifted self-rising all-purpose flour*
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 cup coarsely grated carrots
1 cup coarsely grated zucchini
2 teaspoons finely grated orange rind
1/4 cup vegetable oil
1/4 cup orange juice
Preheat oven to 400 degrees F. Place cast iron muffin pans or molds in oven to heat.
In a large bowl, combine self-rising flour, sugar, cinnamon, carrots, zucchini and orange rind. Add eggs, oil and orange juice to flour mixture; stir just until dry ingredients are moistened.
Carefully remove hot muffin pans or molds from oven. Grease with vegetable cooking spray or brush with vegetable shortening. Divide batter among muffin cups. Bake for 15 to 18 minutes or until tops spring back when gently touched. Serve warm.
* To use all-purpose flour which is not self-rising, add 2 1/2 teaspoons baking powder and 3/4 teaspoon salt to flour mixture.