Zucchini, Carrot and Cranberry Muffins

Tried these out tonight... very tasty. Made most without the cranberries since some kids aren't big into those. My boys of course LOVED the ones with the cranberries though.

2 cups white whole wheat flour

3/4 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

3/4 tsp cinnamon

pinch ground nutmeg

1 cup sugar

1 cup canola oil

2 large eggs, room temp

3/4 cup grated carrots (about 2)

3/4 cup grated zucchini (about 1)

1 1/2 tsp vanilla

1 cup whole fresh or frozen (unthawed) cranberries

Preheat oven to 375. Grease muffin tins

In a medium bowl, whisk together flour, b powder, b soda, salt, cinnamon and nutmeg. Set aside.

In a large bowl, whisk together the sugar, oil, eggs, and vanilla until combined. Mix in the grated zucchini and carrots.

Fold into the dry ingredients with a rubber spatula until combined. Fold in the cranberries. Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes, until the muffins are golden brown and a cake tester inserted in the center of the muffin comes out clean.

Transfer the pan to a wire rack to cool for 10 minutes.

http://tendercrumb.blogspot.com/2010/08/zucchini-carrot-and-cranberry-muffins.html