Zucchini Carrot Muffins
1 cup flour (½ wheat, ½ white)
½ teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon baking soda
3 tablespoons butter, melted
½ cup pure honey (or pure maple syrup, or pure organic cane sugar)
1 large egg, beaten
1 teaspoon vanilla extract
1 cup grated zucchini
½ cup grated carrot
½ cup raisins
Preheat oven to 350°F and spray a muffin pan with cooking spray.
Combine the flour, cinnamon, salt, and baking soda in a small mixing bowl until well combined. Set aside.
In a large mixing bowl, stir together the butter, honey, egg, and vanilla extract.
Add the flour mixture to the wet ingredients and stir together until just barely combined.
Add the zucchini, carrot and raisins and stir gently until just distributed.
Fill each cup in the mini muffin pan approximately ¾ full.
Bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
