Ingredients
- 4 eggs
- 1 cup sugar
- 1/2 cup canola oil
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- 1 cup all purpose flour unbleached
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 1/2 cups zucchini grated
- 1 cup pumpkin puree
- cooking spray for muffin tin
Servings: mini muffins
Units:
Instructions
- Prepare your mise en place.
- Preheat the oven to 350°F.
- Whisk together eggs, sugar, oil, orange juice, and vanilla in a large mixing bowl. These are the wet ingredients.
- In a separate large mixing bowl, whisk together both flours, salt, baking soda, baking powder, and cinnamon. These are the dry ingredients.
- Add wet ingredient to the dry ingredients and stir until just combined. (Do not over-mix the batter. Over-mixing will cause dense muffins.)
- Fold in zucchini and pumpkin puree.
- Lightly spray the mini muffin tins with cooking spray. Scoop the batter into the mini muffin tin, filling each cup 3/4's full.
- Bake for 15 to 20 minutes or until they are set. Enjoy!
Recipe Notes
Be adventurous, add one cup of chopped, lightly roasted nuts to the recipe. Walnuts, almonds, or even pecans would be wonderful options.
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