Zucchini Carrot Mini Muffins

(now the carrots and zucchini need to be grated these were my leftovers I cut for use in my dinner but figured the picture would look good!)

Summer's bounty of fresh veggies from the garden make for a great reason to make these delicious little treats.  These are the perfect size for a breakfast on the go or an afternoon snack.  I think being loaded with all the veggies keep these very moist. Now the original recipes I came across left them open to add some walnuts if you like, but I did not have any on hand so I added some raisins I found in my cupboard.  Feel free to leave out the raisins if you like.

** if you do not want to eat them all at once these can be frozen for up to three months.

Zucchini Carrot Mini Muffins

1/2 c. brown sugar  

2 Tablespoons canola oil

big pinch of kosher salt

1 lg. egg

1 cup zucchini, grated

1 cup carrots, grated

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/4 cup raisins

Preheat oven to  375 degrees F and lightly spray min- muffin pans or place liners in the pan.

In a medium bowl, mix the sugar, oil, salt, and egg.  Add the zucchini, carrot and mix well.  In another bowl, whisk together the dry ingredients and fold them into the wet mixture, mix in raisins, working the batter only just until all ingredients are moistened.  Divide the batter evenly into the cups and bake until a toothpick inserted into the center is removed clean, about 10 minutes.  Remove from oven and allow to sit in the cups about 5 minutes before turning out on a baking rack to cool completely.