Ingredients
1cupbutter
1cupwhite sugar
3eggs
2cupsgrated zucchini
1cupgrated carrots
3tspvanilla extract
3cupsall-purpose flour
2tspground nutmeg
2tspground cinnamon
1tspsalt
1tspbaking soda
¼tspbaking powder
½cupraisins
½cupchopped walnuts
Preparation
Preheat the oven to 350 degrees F. Grease two 12-cup muffin tins or line cups with paper liners.
Combine butter, sugar, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla extract.
Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Mix into the creamed butter mixture. Stir in raisins and walnuts. Pour batter into the greased muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.
