Carrot Zucchini Muffins
This healthy, moist muffin recipe also makes a great cake.
Recipe Contest 2nd place winner - March 2009
Submitted by Barbara Wheeler

Ingredients: 1 1/2 cups all purpose flour 1 cup Emerald Forest Xylitol 1 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. baking soda 3/4 cup vegetable oil 2 large eggs 1 tsp. vanilla extract 1 cup coarsely shredded carrots 1 cup coarsely shredded zucchini 1/2 cup golden raisins

Directions:
Preheat oven to 350. Line 18 large muffin pan cups with fluted paper liners.

Combine dry ingredients in large bowl and set aside. In separate bowl, mix oil, eggs and vanilla. Combine with flour mixture and fold in carrots, zucchini and raisins. Spoon batter into muffin cups and fill evenly. Bake 20-25 minutes or until golden brown.

Note: try rice milk in place of soy and Emerald Forest Erythritol in place of Emerald Forest Xylitol.

Time to Prepare: 30 minutes, plus baking
Yield: 18 Muffins