1/3 c. skim milk
1 egg, slightly beaten
1/4 c. vegetable oil
1 tsp. vanilla
2 c. all purpose flour
1/4 c. + 3 tbsp. firmly packed dark brown sugar
1 tbsp. baking powder
1 tsp. cinnamon
3/4 tsp. salt
1/8 tsp. nutmeg
1 1/4 c. shredded carrots
1 1/4 c. shredded zucchini

Heat oven to 425 degrees. In small bowl, combine milk, egg, oil and vanilla. In a medium bowl, combine flour, sugar, baking powder, cinnamon, salt and nutmeg. Add milk mixture all at once, stirring just until moistened. Spoon batter into 2" greased muffin tins.

Bake for 20 to 25 minutes. Remove muffins and cool on rack. Makes 15 muffins at 135 calories.