Carrot Zucchini Muffins

Morning snack: carrot zucchini muffin and blueberries

Lunch: Quorn "chicken", sharp cheddar cheese, raspberries and steamed broccoli

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

LQ loves baking!  It's the cutest thing.  She calls out the ingredients as I pull them out and says "got it, check" then writes an imaginary check mark on the palm of her hand.  She wants to measure out all the ingredients.  This can get REALLY messy, but it's totally worth it!  On Sunday was made these carrot zucchini muffins. 

Carrot Zucchini Muffins - adapted with slight modifications from Cupcakes & Kale Chips

Ingredients:

1 cup whole wheat flour

1/2 tsp ground cinnamon

1/4 tsp salt

1 tsp baking soda

3 TBS melted butter

1/4 cup honey

1/8 cup agave

1 flax seed egg (or 1 medium egg, if not vegan)

1 tsp vanilla extract

1 cup finely grated zucchini

1/2 cup finely grated carrot

1/2 cup raisins

Method:

Preheat oven to 350 degrees.  Combine dry ingredients in a bowl.  Combine wet ingredients in a separate bowl.  Combine wet and dry ingredients.  Pour in to a pregreased muffin pan and bake for 15-20 minutes.  Enjoy!