Carrot and Zucchini Muffins

Directions

1. 1
   Preheat the oven to 375 degrees. Line 6 cups of a muffin tin with muffin papers (or you could grease each cup).
2. 2
   Whisk together the sugar, oil, salt and egg.Fold in the zucchini, carrots, nuts and dried fruit.In a separate bowl whisk together the remaining ingredients.
3. 3
   Add to the batter and stir until just combined (make sure not to over-stir).Divide the better in the prepared muffin cups and let the muffins rest for 10 minutes before putting in the oven.
4. 4
   Bake for approximately 18-25 minutes until the edges are lightly browned and they feel firm when gently pressed (also try inserting a cake tester into the center which will come out clean when the muffins are done).
5. 5
   Remove the muffins from the oven, and cool them in the pan for 10 minutes.
6. 6
   Place on a rack and cool completely.