Zucchini Carrot Muffins

Many of you asked for the recipe from this post.

Zucchini Carrot Muffins

1 c milk
1 c oatmeal
2 small to medium carrots, grated (1 grated on the finest grating, the other grated at a larger grating)
1/2  zucchini (or 1 small one), grated (large grating)
1/4 c brown sugar
1/4 c oil (I use olive oil)
1egg
1 tsp grated orange rind (tastes much better with, but lately I omit so that J-jo can also eat the muffins)
1 c flour (I use whole wheat most of the time)
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 c raisins

They are not very sweet.  The raisins help with sweetness. You could add another 1/4 cup of sugar (white or brown) if you want them sweeter.  We eat them as a meal at lunch so I wanted the least sugar possible.  They get dry fairly quickly.  I freeze most of the muffins as soon as they have cooled and microwave them when we want them. 

As for directions, we just add everything to one big bowl in the order listed and mix.  Put in muffin tins and bake at 400 for about 20 minutes.  It may be a bit more or less depending on the oven.