Ingredients:
- 1 ½ cups (190g) All-Purpose Flour (plain flour)
- 1 teaspoon Baking Soda (bicarbonate of soda)
- ½ teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Ginger
- ½ teaspoon Salt
- 1 cup (approx. 110g) Shredded Carrots (about 2 medium carrots)
- 1 cup (approx. 100g) Shredded Zucchini (about 1 medium zucchini), excess water squeezed out
- ½ cup (100g) Brown Sugar, packed
- ¼ cup (50g) Granulated Sugar (caster sugar)
- 2 Large Eggs, at room temperature
- ½ cup (120ml) Vegetable Oil (or melted coconut oil)
- ¼ cup (60g) Plain Greek Yogurt or Sour Cream
- 1 teaspoon Vanilla Extract
- ½ cup (50g) Chopped Walnuts or Pecans, or ¼ cup (40g) Raisins (optional)
Instructions:
- Preheat oven to 375°F (190°C/Gas Mark 5). Line or grease a 12-cup muffin tin.
- Shred carrots and zucchini. Squeeze excess water from zucchini using a towel.
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a large bowl.
- In a separate bowl, whisk together brown sugar, granulated sugar, eggs, oil, yogurt (or sour cream), and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients. Gently fold until just combined, being careful not to overmix.
- Fold in shredded carrots, squeezed zucchini, and any optional nuts or raisins.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.