Ingredients
21
21 servings
- •1 cup butter
- •1 cup white sugar
- •3 eggs
- •2 cups grated zucchini
- •1 cup grated carrots
- •3 teaspoons vanilla extract
- •3 cups all-purpose flour
- •2 teaspoons ground nutmeg
- •2 teaspoons ground cinnamon
- •1 teaspoon salt
- •1 teaspoon baking soda
- •0.25 teaspoon baking powder
- •0.5 cup raisins
- •0.5 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 21 muffin cups or line with paper liners.
- Beat butter, sugar, and eggs in a large bowl with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla.
- Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Add flour mixture to butter mixture; mix until combined. Stir in raisins and walnuts. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes.
Nutritional Facts
Per 21 servings
- Calories: 227
- Carbohydrate: 28g
- Fat: 12g
- Fiber: 1g
- Protein: 4g
- Sugar: 13g
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