Zucchini Carrot Muffins

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I adapted these from a recipe on Simply Recipes.

Zucchini Carrot Muffins

5 cups grated fresh zucchini
1 cup grated carrots
1 1/3 cup melted butter
2 2/3 cup sugar
4 eggs, beaten
4 teaspoons vanilla
4 teaspoons baking soda
Large pinch salt
6 cups all-purpose flour
4 teaspoons cinnamon
1 teaspoon nutmeg
1 cup almonds
1 cup raisins or dried cranberries

Preheat the oven to 350°F In Bosch, combine the sugar, eggs, and vanilla. Stir in the grated zucchini and carrot, then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in almonds, raisins or cranberries.

Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Makes about 3 dozen