Savory & Sweet Veggie Muffins

Vegetable muffins sounds strange, but I am telling you... Zucchini and carrots make amazing muffins! And this way, when you eat them, you can feel good about it. And with cinnamon and sugar on top... they are a healthy treat.

Zucchini & Carrot Muffins

2/3 cup vegetable oil
3 large egg whites
2/3 cup granulated sugar (I used less)
1/2 cup light or dark brown sugar, packed
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot

Grease and flour 12 muffin cups. Heat oven to 375°.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

I almost completely omitted the white sugar (except on top) and used egg whites only. For more of a sweet muffin, add the sugar. And for a more dense muffin, use whole eggs. I used large muffin cups, so mine stayed in the oven for almost 40 minutes... but I think for regular size muffin tins, baking time would be around 20-22 mins. Enjoy.