Cranberry , Zucchini & Carrot Muffins
1 cup raw sugar
1 cup canola oil
2 large eggs
1 1/2 teaspoons vanilla extract
3/4 cup finely grated carrot
3/4 cup grated zucchini
1 cup of dried cranberries
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 cups of plain flour
Heat oven to 180 degrees
Fill large 12 muffin pan with paper liners I made a extra 4 in another pan. makes 16
Place sugar, canola oil, eggs and vanilla in a bowl and whisk until well blended.
Add the carrot, zucchini and cranberries and stir.
Next add the salt, cinnamon, baking powder and baking soda and stir.
Lastly add the flour and fold until all mixed do not over mix this part.
Divide batter into the pans and bake for about 20 mins or until tester comes out clean and muffins are golden brown.