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

Rate

No Image

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes