Zucchini and Carrot Spice Muffins

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Zucchini and Carrot Spice Muffins

 

2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/2 teaspoon salt

3 eggs, beaten or egg substitute

1 cup soy milk

1 1/4 cups brown sugar

1 cup vegetable oil

1/2 teaspoon vanilla

1 1/2 cups zucchini, grated

1 1/2 cups carrots, grated

1/2 cup pecans, chopped

 

Sift together flour, baking soda, and spices into a large bowl. In a separate

bowl, whisk together sugar, eggs, milk and oil. Combine all ingredients until

just moistened. Divide batter into greased muffin cups. Bake in a 375-degree F

oven for approximately 18-20 minutes. Makes 24 muffins.

 

 

 

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