carrot-zucchini cupcakes

Name: carrot-zucchini cupcakes
Prep time: 15 min
Cook time: 25 min
Ingredients: 11/2cups - flour,unsifted; 1 cup - sugar; 1 teaspon - baking powder; 1 teaspon - cinnamon; 1/2 teaspo - salt; 1/2 teaspo - baking soda; 3/4 cups - vegetable oil; 2 - .arge eggs; 1teaspon - vanilla; 1 cup - shredded carrots; 1cup - shredded zuchini; 1/2cup - golden raisins

(1 RATING)

24 Pinches

karrin Spencer

Whitestown, IN

Updated on Nov 19, 2012

great way to get kids to eat healthy

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prep time 15 Min

cook time 25 Min

method ---

yield

Ingredients

11/2cups - flour,unsifted
1 cup - sugar
1 teaspon - baking powder
1 teaspon - cinnamon
1/2 teaspo - salt
1/2 teaspo - baking soda
3/4 cups - vegetable oil
2 - .arge eggs
1teaspon - vanilla
1 cup - shredded carrots
1cup - shredded zuchini
1/2cup - golden raisins

How To Make carrot-zucchini cupcakes

Step 1

preheat oven to 350 degrees.Line 18 muffin-pan cups with paper liners.

Step 2

In a large bowl, combine flour, sugar, baking powder, cinnamon, salt, and soda.
Step 3

In a small bowl, beat together oil, eggs, and vanilla.
Step 4

Stir oil mixture into flour mixture until just moistened.Fold in carrots, zucchini, and raisins.
Step 5

Spoon into muffin cups.Bake for 20-25 minutes, Cool on wire rack. Frost with cream cheese frosting, and sprinkle with chopped walnuts.
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