Cranberry Zucchini Carrot Muffins

Ingredients:

1 cup granulated sugar

1 cup canola oil

2 large eggs

1 1/2 teaspoons vanilla extract

3/4 cup finely grated carrot (about 2 medium)

3/4 cup finely grated zuchinni (about 1 medium)

1 cup whole fresh or frozen cranberries

3/4 teaspoon salt

3/4 teaspoon ground cinnamon

3/4 teaspoon baking powder

1/2 teaspoon baking soda

2 cups of whole wheat flour

Directions:

1. Place sugar, canolia oil, eggs and vanilla extract in a bowl and whisk until well blended. Add in carrot, zucchini, cranberries and whisk to blend.  Next add in salt, cinnamon, baking powder and baking soda and whisk to blend. Lastly, add flour and fold until blended (do not over mix).

1. Divide batter evenly among prepared muffin cups. Bake at 375 degrees F until tops are golden brown and tester inserted in the center is comes out clean, about 20 to 25 minutes. Transfer pan to a wire rack to cool for 10 minutes. Use an offset spatula to remove muffins from pan. Serve warm or at room temperature.  

Preparation: Heat oven to 375 degrees F. Line muffin pan with paper or spray and cover wells with non-stick baking spray.