Zucchini Carrot Muffins

Rebecca Child

2 cups all-purpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1 cup shredded zucchini 1 cup shredded carrots 1 cup buttermilk 1/4 cup corn oil 2 eggs Directions: Heat oven to 400. In a large bowl, sift together the flour, sugar, bakig powder, nutmeg, and cinnamon. Mix in the zucchini and carrots. In a small bowl, combine the buttermilk, corn oil, and eggs. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. Fill greased muffin tins. Bake for 20 minutes or until the muffins are golden brown. Number Of Servings:Makes one dozen muffins.