Carrot Zucchini Muffins

You will needwoman running:
A 350 degree oven and muffin tin (or papers)

½ cup grated carrot, grated and squeezed dry
½ cup zucchini, grated and squeezed dry
¼ cup golden raisins
½ cup winter wheat flour
½ cup all purpose flour plus a pinch to dust the pans with
pinch salt
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
1 egg plus 1 egg white
½ cup olive oil
½ cup agave nectar
¼ cup brown sugar
2 tsp orange zest
vegetable spray

Lightly coat a muffin tin with vegetable spray. Dust the tray with flour and tap out any excess.  In a large bowl, whisk together all of the dry ingredients. In a separate bowl, whisk together all of the wet ingredients including the carrot, zucchini and raisin. Fold the carrot mixture into the flour mixture just until combined. Divide the batter into the muffin tin filling ¾ of the way. Bake for 20 minutes rotating after 10 minutes to brown evenly. Let cool on a wire rack for 10 minutes.

My best coconspirator Emily Newmark helped me with this recipe. She suggests omitting the raisins and sugar and adding dill and goat cheese for a savory version.  You could also use all brown sugar and 2 whole eggs to enjoy past run.

Bridget Batson, runner, healthy eating enthusiast, recipe contributor at Runner’s World, and head chef at Gitane, is using her culinary expertise and nutrition knowledge to help you eat right and eat well during the 2011 training season. We’ll be including a new recipe each week that not only helps you meet your nutritional needs as a runner, but tastes good as well! For more information about Bridget Batson or Gitane Restaurant, please visit www.gitanerestaurant.com