Recipe for Zucchini And Carrot Muffins from the Cast Iron section.
Zucchini and Carrot Muffins1 3/4 cups unsifted self-rising all-purpose flour*
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 cup coarsely grated carrots
1 cup coarsely grated zucchini
2 teaspoons finely grated orange rind
2 eggs
1/4 cup vegetable oil
1/4 cup orange juice Preheat oven to 400 degrees F. Place cast iron muffin pans or molds in oven to heat. In a large bowl, combine self-rising flour, sugar, cinnamon, carrots, zucchini and orange rind. Add eggs, oil and orange juice to flour mixture; stir just until dry ingredients are moistened. Carefully remove hot muffin pans or molds from oven. Grease with vegetable cooking spray or brush with vegetable shortening. Divide batter among muffin cups. Bake for 15 to 18 minutes or until tops spring back when gently touched. Serve warm. * To use all-purpose flour which is not self-rising, add 2 1/2 teaspoons baking powder and 3/4 teaspoon salt to flour mixture.
We hope you enjoy your freshly made Zucchini And Carrot Muffins. This recipe came from Cast Iron's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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