I made this recipe twice in two days because these muffins disappeared that quickly! I opted to use dried cranberries, but you can use any dried fruit you like.
Makes 8
1/2 c. sugar
2 T. canola oil
1 egg
1/2 tsp. salt
1 c. grated zucchini
1 c. grated carrot
1/4 c. dried fruit
1/4 c. ground flax seed
3/4 c. white whole wheat flour
1 tsp. baking powder
1 tsp. cinnamon
Preheat oven to 375 degrees.
In a medium bowl, whisk together the sugar, oil, egg and salt. Stir in zucchini, carrot, and dried fruit.
Add flax seed, flour, baking powder and cinnamon. Stir until just combined.
Spray a muffin tin with nonstick spray or use paper liners. Spoon batter into muffin tins to fill 8 cups. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean. Do not overbake!
