1 3/4 c. all purpose flour
1 c. pkg. brown sugar
1/2 c. honey crunch germ
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
3/4 tsp. salt
1 egg
2/3 c. buttermilk or milk
1/2 c. salad oil
1 1/2 tsp. vanilla extract
1 zucchini (8 oz. shredded, 1 1/2 c.)
1 med. size carrot, shredded (1/2 c.)
1 (3 oz.) can pecans, chopped
1/3 c. raisins

Preheat oven to 350 degrees. Grease and flour six 4 x 2 inch large muffin pan. In large bowl, mix flour, brown sugar, wheat germ, baking soda, cinnamon and salt. In medium bowl, with fork, beat egg slightly; stir in buttermilk, salad oil and vanilla extract. Reserve 2 tablespoons zucchini, 2 tablespoons carrot and 1/4 cup pecans for garnish. Stir egg mixture, raisins, remaining vegetables and nuts into flour mixture just until flour is moistened. Spoon batter into muffin pan cups; sprinkle with vegetables and nuts. Bake 35 to 40 minutes until golden and toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes or use 12 - 2 1/2 x 1 1/4 inch muffin pans. Bake 20 to 25 minutes.

Each muffin about 315 calories, 15 grams fat, 18 milligrams cholesterol, 265 milligrams sodium.