Zucchini, carrots, and raisins are combined perfectly in this breakfast treat. These muffins makes a great grab and go food when you don't have time for a hearty breakfast.
1. Preheat oven to 375 F (190 C). Grease 12 muffin cups or line with paper liners.
2. In a large bowl, mix carrot, zucchini, raisins, ans Splenda. Set aside.
3. Sift together all dry ingredients; add to the carrot mixture stir well. Stir in eggs and oil; mix gently but thoroughly.
4. Divide batter evenly among muffin cups. Bake 25 to 30 minutes. Cool 5 minutes; remove to wire rack.
5. Serve and enjoy.