Lily Aronin

Rainy Day Zucchini Muffins

 

Ingredients

3 cups whole wheat flour

1 teaspoons salt

1 teaspoon baking soda

1/4 tsp baking powder

2 teaspoon cinnamon

3 eggs

1 cup raw sugar

1/2 cup unsweetened silan

1/2 cup canola oil

1/2 cup water

1 teaspoon vanilla

1 cup chocolate chips

1.5 cup grated Zucchini

1/2 cup grated Carrots

 

Directions

Grate the veg into a bowl

Add the dry ingredients using a hand mixed blend in the wet ingredients.

Use an ice cream scooper or two spoons to fill 18 muffin cups.

Bake at 185 C 350 F for 15-25 minutes until a knife inserted comes out just clean.