Zucchini-Carrot Muffins

  • 1/2 C. canola oil
  • 1/2 C. orange juice
  • 1 C. brown sugar, packed
  • 1 tsp. vanilla
  • 2 C. all-purpose flour
  • 2 Tbsp. corn starch
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. ground nutmeg (if you grind it yourself you’ll want to use slightly less)
  • 1 C. grated zucchini
  • 1 C. peeled, grated carrot
  • 1 C. diced walnuts.

Preheat the oven to 350 F.

In a small mixing bowl, whisk together the oil, juice, sugar, and vanilla until the sugar dissolves.

In a medium bowl, combine the dry ingredients. Stir the dry ingredients into the liquid ingredients, stopping as soon as just blended.

Fold in the zucchini, carrots, and walnuts.

Spoon the batter into muffin cups and bake for 20 to 25 minute.  When done, a toothpick inserted in the center should come out clean.

Remove from heat and let cool.