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Zucchini Carrot Muffins with Dried Cherries and Pecans
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Zucchini Carrot Muffins with Dried Cherries and Pecans

Course Breads and Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 10
Author Pam - For the Love of Cooking

Equipment

  • Muffin Tin
  • Wire Cooling Rack

Ingredients

  • 1½ cups zucchini finely grated
  • 1 cup carrot peeled & finely grated
  • 1 egg
  • 2 tbsp melted butter cooled
  • 1 tsp vanilla
  • 1 cup flour
  • ½ cup Sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ¼ cup pecans chopped
  • ¼ cup dried cherries

Instructions

  • Preheat the oven to 350 degrees. Line a 12-cup muffin tin with liners. I only used 10 liners.
  • In a small bowl, combine the flour, sugar, baking powder, salt, and cinnamon and mix until well combined.
  • In a large bowl, combine the grated zucchini, grated carrot, egg, melted butter, and vanilla.
  • Add the dry ingredients to the wet and mix until combined. Stir in the chopped pecans and dried cherries.
  • Divide evenly into the muffin tin (I only used 10 instead of all 12) and bake for 20-23 minutes.
  • Let cool on a wire cooling rack. Enjoy