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Back to Recipe List	* Exported from MasterCook * Zucchini-Carrot Muffins Recipe By : Lorraine S. Serving Size : 24 Preparation Time :0:00 Categories : Volume 13-10 Oct 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup oil 2 cups sugar 3 eggs -- beaten 3 teaspoons vanilla 1 1/2 cups grated zucchini 1 1/2 cups grated carrot 3 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 1/4 teaspoon baking powder 3 teaspoons cinnamon 1/4 teaspoon nutmeg -- (optional) **Topping** 1/4 cup margarine 3/4 cup brown sugar 1/2 cup flour 1/2 teaspoon cinnamon Preheat oven to 350F. Beat the oil, sugar, eggs and vanilla together until light. Stir in the zucchini and the carrot. Sift and mix the dry ingredients together; stir into the zucchini mixture. Spoon into greased muffin tins, filling 2/3 full. Top with 1 tablespoon of the crumb topping. Bake at 350F for 25 to 30 minutes. Topping: Mix the topping ingredients together using a pastry blender or a fork. Yields 24 large muffins. Recipe by Lorraine S. MC format and taste tested by Hallie. Contributed to the FareShare Gazette by Hallie; 6 October 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 260 Calories; 12g Fat (40.5% calories from fat); 3g Protein; 36g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 138mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat; 1 1/2 Other Carbohydrates.

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