Zucchini carrot muffins with spices and orange juice

[olgatea]

Zucchini carrot muffins with spices and orange juice.
INGREDIENTS:
• 2 cups whole wheat flour
• 1/3 cup light brown sugar, firmly packed
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup milk
• 1/3 cup orange juice
• 1/3 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup finely shredded zucchini
• 3/4 cup finely shredded carrots
• granulated sugar
PREPARATION:
Grease 12 standard muffin cups. In a large mixing bowl, combine flour, brown sugar, baking powder, cinnamon, nutmeg, and ginger and salt. In a small bowl, whisk together milk, orange juice, oil, eggs, and vanilla. Stir milk mixture into the flour mixture just until flour is moistened. Batter will be lumpy. Set aside 1 tablespoon each shredded zucchini and carrots. Fold remaining zucchini and carrots into the batter. Divide batter among the muffin pan cups. Sprinkle with reserved zucchini and carrot and a little granulated sugar.

Bake at 375° for 25 to 30 minutes, or until centers spring back when lightly touched with finger. Cool in pan on rack for 5 minutes. Serve warm.
Makes about 1 dozen muffins.