Zucchini Carrot Muffins with Dried Cherries and Pecans

I wanted to make something special for my kids to celebrate the first day of school. I found this recipe over at Simply Scratch and thought it would be a terrific and healthy after school snack. The house smelled amazing while these muffins baked and they turned out perfectly. My kids ate two muffins each as they told me about their day and they asked if they could have more muffins with their lunches tomorrow. I would say that makes these muffins a BIG hit with my kids – I love  that!

Preheat the oven to 350 degrees. Line a 12 cup muffin tin with liners. I only used 10 liners.

In a small bowl combine the flour, sugar, baking powder, salt, and cinnamon and mix until well combined.  In a large bowl combine the grated zucchini, grated carrot, egg, melted butter, and vanilla.

Add the dry ingredients to the wet ingredients then mix until combined. Add the chopped pecans and dried cherries. Stir and divide evenly in the muffin tin (I only used 10 instead of all 12).

Place into the oven and bake for 20-23 minutes. Let cool. Enjoy.

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Zucchini Carrot Muffins with Dried Cherries and Pecans

Ingredients:

1 1/2 cups zucchini, finely grated
1 cup carrot, peeled & finely grated
1 egg
2 tbsp melted butter, cooled
1 tsp vanilla
1 cup flour
1/2 cup Sugar
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
1/4 cup pecans, chopped
1/4 cup dried cherries

Directions:

Preheat the oven to 350 degrees. Line a 12 cup muffin tin with liners. I only used 10 liners.

In a small bowl combine the flour, sugar, baking powder, salt, and cinnamon and mix until well combined.

In a small bowl combine the flour, sugar, baking powder, salt, and cinnamon and mix until well combined. In a large bowl combine the grated zucchini, grated carrot, egg, melted butter, and vanilla.

Add the dry ingredients to the wet and mix until combined. Add the chopped pecans and dried cherries. Stir and divide evenly in the muffin tin (I only used 10 instead of all 12) and bake for 20-23 minutes. Let cool. Enjoy