Zucchini and Carrot Muffins
1 and 3/4 cups flour
1 zucchini
1 carrot
1 egg
1 cup brown sugar
2/3 cup milk
1/2 cup oil
1/2 wheat germ
1 and 1/2 teaspoons baking soda
1 and 1/2 teaspoons vanilla extract
1 teaspoon cinnamon
3/4 teaspoon salt
Preheat the oven to 350°. Mix together flour, sugar, wheat germ, baking soda, cinnamon and salt in a bowl. Shred the zucchini and carrot. Beat together the egg, milk, oil and vanilla. Add the zucchini and carrot. Pour in liquid mixture into flour gently. Grease muffin pan. Pour in batter into each cup. Bake for 30 to 40 minutes or until fork inserted come out clean. Serve either hot or cold.