Carrot Zucchini Muffins (Butterless)

Hi all,
      As you all know I keep on trying to make my breakfast the most healthier n tastier as well as the easiest one also. I have always been conscious about what goes into the food which I eat, So in my trial versions I came across this healthy recipe which combines the goodness of carrot n zucchini in a muffin form (which is always easy to consume). Zucchini's are very new to me and I started using them very recently, to be exact after questioning about this wonder veggie to a Filipino in the super market. Stories apart (:-D) More than everything there is no butter in this recipe which makes it more and more healthier to consume for breakfast. Lets have a look at the recipe...

Ingredients:

1/2 cup sugar (can use brown sugar for more healthier form)

2 Tbsp. canola or vegetable oil

1/2 tsp. salt

1 large egg

1 cup grated zucchini

1 cup grated carrots

1/4 cup chopped nuts of your choice, toasted (optional)

1 cup whole wheat flour (or all-purpose flour)

2 Tbsp. wheat germ

1 tsp. baking powder

Method:

Preheat oven to 375.

In a large bowl, whisk together the sugar, oil, salt, and egg.

Add grated zucchini, carrots, and nuts (if using).



Now add the remaining ingredients to the bowl and mix well.

Now scoop up the batter to the lined muffin tins.

Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes or toothpick inserted should come out clean. 

Cool muffins in the pan for 10 minutes; transfer to a rack, and cool completely.

Transfer to a airtight container and store in refrigerator. Stays fresh for 5 days.