Zucchini and Carrot Muffins

My plans have gone very very astray the past two weeks, I seem to have been going out a lot which turns my kitchen plans on their head. I am going to have to sit down and nut out how to resolve this (quite possibly I should just stop eating out so much). In the meantime here is a very yummy muffin recipe!

Firstly, this recipe is slightly adapted from this one here, this is a really great blog for baking recipes and general life goodness.

Zucchini and Carrot Muffins

125g plain flour

125g wholemeal flour

half a tsp bi-carb

1 tsp baking powder

2 tsps ground cinnamon

1 tsp mixed spice

half tsp salt

1 egg

1 tsp vanilla extract

half cup vegetable oil

1 cup brown sugar

1 zucchini, grated

1 carrot, grated

Pre-heat oven to 180 C

Sift all dry ingredients into a bowl. In a separate bowl mix egg, vanilla, vegetable oil and sugar until smooth. Add the dry mixture to the wet and stir until combined. The mixture will be quite dry but don' worry the vegetables will add a lot of moisture. Add the zucchini and carrot and mix until just combined. Spoon into 12 muffin cups and cook for 25 - 30 minutes.

Once these are cool make a cream cheese icing (these do not need to be iced but it makes them so good and decadent)

Cream Cheese Icing

2 tblsp soft butter

3 - 4 tblsp cream cheese

quater tsp vanilla extract

pinch salt

half cup icing sugar

Whip together all ingredients until smooth and until there are no lumps.