Carrot,Zucchini Muffins

Carrot,Zucchini Muffins

Easy and  delicious carrot ,zucchini muffins with pineapple and blueberries.
Recipe adapted from: Taste of home.
Prep Time: 35 minutes .
Cooking Time: 20 minutes
Makes: 16 muffins
Ingredients:

1. Sugar- 1 cup(see notes)
2. Canola oil – 1/2 cup
3. Eggs- 2
4. Vanilla extract – 1 tsp
5. All purpose flour- 1.5 cups ( see notes)
6. Baking powder – 1 tsp
7. Baking soda – 1/2 tsp
8. Cinnamon powder – 1 tsp
9. Salt – 1/2 tsp
10. Carrots,grated – 1 cup
11. Zucchini,grated – 3/4 cup
12. Pineapple ( unsweetened),drained and crushed – 1/2 cup( see notes)
13. Fresh blueberries – 1 cup

Instructions:

Preheat oven to 180 Deg C.Line the cupcake tray with paper cases.In a mixing bowl beat together  sugar, oil,eggs and vanilla extract until combined.

Add the flour,baking powder,baking soda,cinnamon powder and salt.Mix gently just until combined. Do not over mix.(The batter will be slightly thick at this stage.)

Gently fold in the grated carrots,zucchini,pineapple and blueberries.

Spoon the batter into the paper cases (fill about 2/3 full)and bake for 18 to 22 minutes or until a skewer inserted into the center of a cupcake comes out clean.Let cool in the pan for 10 minutes,then transfer to a wire rack to cool completely.

• I have used cane sugar instead of granulated sugar.You could also use brown sugar,if desired.
• Here I have used whole wheat flour instead of all purpose flour.
• If available ,fresh pineapple can be used instead of canned ones.
• Add a pinch of nutmeg powder and ginger powder ,if desired.
• I halved the original recipe as you can see in the pics.