Carrot-Zucchini Muffins

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Servings: 12 muffins

A food processor makes quick work of grating the carrots and zucchini. Tossing the raisins in a little flour before adding to the batter helps prevent them from sinking to the bottom during baking.

Ingredients

½ cup golden raisins

2 cups plus 1 tablespoon flour, divided

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon cardamom

1½ teaspoons ginger

½ teaspoon cinnamon

2 eggs

¾ cup sugar

6 tablespoons vegetable oil

1 cup shredded carrots

¾ cup shredded zucchini

Directions

Preheat the oven to 350 degrees.
Spray a 12-muffin tin with nonstick cooking spray.
In a small bowl, toss the raisins with 1 tablespoon flour to lightly coat them. In a large bowl, stir together 2 cups flour plus the baking soda, baking powder, salt, cardamom, ginger and cinnamon. In a medium-sized bowl, whisk together the eggs, sugar and oil.
Add the egg mixture to the flour mixture and stir just until combined. The batter will be thick. Use a spatula to fold in the carrots, zucchini and raisins.
Spoon the batter evenly into the muffin cups. Bake 15 to 20 minutes or until lightly brown and a toothpick inserted into the center comes out clean.