Golden Harvest Muffins
These moist and flavorful zucchini carrot muffins are bursting with the goodness of golden raisins, crunchy walnuts, and warm spices. Perfect for a morning treat or an afternoon snack, these muffins will surely brighten your day with every bite.
ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup shredded zucchini, squeezed dry
- 1 cup shredded carrots
- ½ cup golden raisins
- ½ cup chopped walnuts
steps
- 1.
Preheat the oven to 350°F (175°C) and line a muffin tin with parchment paper liners.
- 2.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- 3.
In a separate bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- 4.
Stir in the zucchini, carrots, golden raisins, and walnuts into the wet ingredients.
- 5.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
- 7.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 8.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- 9.
Serve and enjoy these golden-hued muffins for a delightful snack or breakfast treat.
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