Harvest Muffins
Miz Helen's Kitchen
Ingredients For Harvest Muffins
1-1/2 cups carrot, grated
2 cups zuchinni, grated
2 large eggs
1/4 cup milk
1/4 cup unslated butter, melted
1/3 cup vegetable oil
1 teaspoon vanilla extract
3 cups all purpose flour
1 cup dark brown sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon all spice
1 teaspoon salt
For The Crumble
1/4 cups oatmeal
1/4 cup all purpose flour
1/4 cup sugar
1/4 cup dark brown sugar
1 teaspoon cinnamon
2 tablespoons unsalted butter
Directions
Grate the zucchini and let it set in calander for about 30 minutes to allow some of the excess moisture to drip out.
Grate the carrot.
For The Crumble
In a mixing bowl combine, the oatmeal, flour, sugar, brown sugar, cinnamon and mix well. Add the butter in very small pieces then with a fork, blend until the crumble is mixed, then set aside.
Mix The Muffin Batter
In a large mixer bowl combine the zucchini, carrots, oil, butter, milk and vanilla, mix until blended. Add the eggs and blend well.
In a small bowl, mix together the flour, brown sugar, baking powder, cinnamon, all spice and salt.
Slowly add the flour mixture to the zucchini mixture and mix until well blended.
Fill the muffin tins 2/3 full, I use a large cookie scoop.
Sprinkle the crumble mix on top of the muffins.
Bake at 375 degrees for 30 to 40 minutes until the center is done. You can check the center by inserting a toothpick in the center and if it comes out clean it is done.
Remove from oven and let cool on the rack.
Enjoy!