Zucchini Carrot Breakfast Muffins - cooking recipe

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons flax seeds, ground, plus 6T water
1/2 cup safflower oil
1 medium zucchini, shredded
1 small carrot, shredded
1 cup prune juice
1/4 cup agave nectar or 1/4 cup maple syrup

Preparation

Preheat oven to 350F Line or grease muffin pan.
In large mixing bowl, whisk together first 8 ingredients.
In a separate bowl, mix together oil, juice, agave, zucchini and carrot.
In a small sauce pan, heat flax and water over medium heat and stir constantly until thick and gooey--similar to the texture of egg white. Stir into zucchini/carrot mixture.
Stir the wet ingredients into the dry ingredients to make a batter.
Spoon into muffin pan.
Bake for 23 to 25 minutes until tops are lightly browned.