Zucchini Carrot Muffins

I have to laugh because I wanted to add a zucchini recipe too, Tam. 'Tis the season. This is a healthy muffin and very tasty too! I think I got it from Family Fun magazine a couple of years ago.

INGREDIENTS:
2 cups whole wheat flour
1/3 cup light brown sugar, firmly packed
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup milk
1/3 cup orange juice
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
3/4 cup finely shredded zucchini
3/4 cup finely shredded carrots
granulated sugar
PREPARATION:
Grease 12 standard muffin cups. In a large mixing bowl, combine flour, brown sugar, baking powder, cinnamon, nutmeg, and ginger and salt. In a small bowl, whisk together milk, orange juice, oil, eggs, and vanilla.

Stir milk mixture into the flour mixture just until flour is moistened. Batter will be lumpy. Set aside 1 tablespoon each shredded zucchini and carrots. Fold remaining zucchini and carrots into the batter. Divide batter among the muffin pan cups. Sprinkle with reserved zucchini and carrot and a little granulated sugar.
Bake at 375° for 25 to 30 minutes, or until centers spring back when lightly touched with finger. Cool in pan on rack for 5 minutes. Serve warm. Makes about 1 dozen muffins.