Carrot Zucchini Muffins

Suzy Bee’s Kitchen

 Carrot Zucchini Muffins

Preheat & Bake @ 400 degrees. 

Prepare muffin tin set aside.

Ingredients:

2 Cups Self Rising Flour

3/4 Cup Dark Brown Sugar, Packed

1 TBSP. Pumpkin Pie Spice

4 TBSP. Butter, Softened

2 Eggs, Slightly Beaten

1/2 Cup Buttermilk

1 tsp. Pure Vanilla Extract

1 Cup Carrots, Grated

1 Cup Zucchini, Grated

1 Cup Crushed Pineapple

1 Cup Grated Cheese

In a large bowl stir flour, pumpkin spice, sugar, grated cheese, grated carrots, zucchini & pineapple, set aside.

In a bowl whisk together eggs, butter, vanilla & buttermilk until light & fluffy.  Pour mixture into dry ingredients & veggies. Fold batter gently with spatula. The batter will be thick. Scoop out batter with 1/4 Cup into each muffin cup.  

Bake @ 400 degrees for 15~18 minutes or until pick comes out cleaning.

Cool for 5 minutes. Place muffins on cooling rack. Brush lemon curd on muffins while still warm.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014