Recipe Name Carrot & Zucchini Muffins Submitted by Guest Recipe Description Even the kids won't know there's vegetables in this sweet and moist muffin! Quantity 18 Quantity Unit muffins Prep Time (minutes) 15 Cook Time (minutes) 25 Ready In (minutes) 40

Ingredients Amount Measure Ingredient 1 3/4 cups flour, all purpose 1 cup, packed brown sugar 1/2 cup honey-crunch wheat germ 1 1/2 teaspoons baking soda 1 1/2 teaspoons cinnamon, ground 3/4 teaspoon salt 1 large egg 2/3 cup buttermilk or milk 1/2 cup oil, canola 1 1/2 teaspoons vanilla extract 1 small zucchini, grated or shredded (@ 1-1/2 cups) 1 medium Carrot, grated or shredded (about 1-1/2 cups) 1/3 cup (not packed) raisins, seedless, golden Steps Sequence Step 1 Preheat oven to 350°F. 2 Grease and flour 6-2”x4” large muffin pan cups. 3 In large bowl, mix flour, brown sugar, wheat germ, baking soda, cinnamon and salt. 4 In medium bowl, with fork, beat eggs slightly; stir in buttermilk, oil and vanilla. 5 Reserve 2 Tablespoons shredded zucchini and carrots for garnish. 6 Stir egg mixture, raisins and remaining vegetables into flour mixture just until flour is moistened. 7 Spoon batter into muffin pan cups; sprinkle with reserved shredded vegetables. Bake 20 to 25 minutes until golden and toothpick inserted in center comes out clean. 8 Cool muffins in pan on wire rack 5 minutes. 9 Carefully remove muffins from pan.