Carrot and Beet Muffins

Prep: 20 mins - Cook: 20 mins - Serves 12

• 1 1⁄2 cups all purpose flour

• 1⁄2 cup whole wheat flour

• 2 Tbsp ground flaxseed (optional)

• 2 tsp cinnamon

• 1 tsp baking soda

• 1 tsp baking powder

• 1⁄2 tsp salt

• 1⁄2 cup lightly packed brown sugar

• 1⁄3 cup vegetable oil

• 2 large eggs

• 1 tsp vanilla

• 2 cups peeled, grated raw beet

• 2 cups peeled, grated raw carrot

• Zest of half a lemon or orange

Preheat oven to 375 degrees. Line a 12-cup muffin tin with paper liners or spray with cooking spray and set aside.

In small bowl, whisk together flours, ground flax, cinnamon, baking soda, baking powder, and salt.

In a larger bowl, cream sugar and oil on medium speed until light and fluffy. Add the eggs one at a time, mixing after each addition.

Add the vanilla, vegetables, and zest. Gradually add in the dry ingredients with the mixer on low speed, mixing just until combined. (Overmixing will make your muffins tough).

Divide batter among prepared muffin tins and bake for 20-23 minutes, until golden brown and toothpick comes out clean from the center.

Cool in pans for 10 minutes before removing to rack to cool completely...best eaten warm!

Recipe adapted from Hidden Ponies at https://hiddenponies.com/2013/06/carrot-beet-muffins/