Carrot And Zucchini Muffins - cooking recipe

Ingredients

1 3/4 c. flour
1 c. packed brown sugar
1/2 c. honey crunch wheat germ
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
3/4 tsp. salt
1 large egg
2/3 c. buttermilk or milk
1/2 c. salad oil
1 1/2 tsp. vanilla
1 1/2 c. shredded zucchini (1 small 8 oz.)
1 1/2 c. shredded carrot (1 medium size)
1 c. chopped pecans or walnuts
1/3 c. raisins

Preparation

Grease or spray 12 (3-inch) muffin pan cups.
In a large bowl, stir together dry ingredients.
In medium bowl with fork, beat egg slightly. Stir in buttermilk, oil and vanilla. Stir egg mixture, vegetables, nuts and raisins into flour mixture just until flour is moistened.
Spoon batter into muffin pan cups.
Bake at 350\u00b0 for 35 to 40 minutes until golden and toothpick inserted in center comes out clean. Cool muffins in pan on rack 5 minutes. Carefully remove muffins from pan.