Confetti Muffins

This is the muffin recipe I took to Peter and Lia after Eliza was born. Posted at Moriah's request.

• 2/3 cup vegetable oil
• 2 large eggs
• 2/3 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 1/2 cups finely shredded unpeeled zucchini
• 1 cup finely shredded carrot

Preparation:

Grease and flour 12 muffin cups. Heat oven to 375°.

In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract. Beat until pretty fluffy.

Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. It will be a pretty stiff dough. Fold in the shredded zucchini and carrots. The liquid in the veggies thins out the dough but it's still pretty thick.

Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

Try subbing applesauce for the oil and part whole grain flour for all-purpose flour.