2

cups

wholemeal flour

1/3

cup

firmly packed brown sugar

2

tsp

Baking powder

1

tsp

Ground ginger

1

tsp

ground cinnamon

¼

tsp

salt

1

cup

milk

1/3

cup

orange juice

1/3

cup

vegetable oil

2

large

eggs

1

tsp

vanilla extract

4

cups

finely shredded carrots

3¾

cups

finely shredded zucchini

1

Heat oven to 190°C. Grease six Texas muffin cups. In large bowl combine flour, brown sugar, baking powder, ginger, cinnamon, and salt.

2

In small bowl, with wire whisk, combine milk, orange juice, oil, eggs, and vanilla.

3

Stir milk mixture into flour mixture just until flour is moistened. (Batter should be lumpy.) Set aside 1 tablespoon each of carrots and zucchini. Fold remaining carrots and zucchini into batter. Using ice-cream scoop or large spoon, divide batter among greased muffin-pan cups. Sprinkle muffins with reserved carrots and zucchini.

4

Bake 30 to 35 minutes or until centres spring back when lightly pressed with fingertip. Cool muffins in pan on wire rack 5 minutes. Remove muffins from pan and serve warm.