In small bowl, combine milk, egg, oil and vanilla. In a medium bowl, combine flour, sugar, baking powder, cinnamon, salt and nutmeg. Add shredded carrots and zucchini. Add milk mixture all at once, stirring just until moistened. Spoon batter into 2-inch greased muffin tins.

Bake for 20 to 25 minutes. Remove muffins and cool on rack.

Makes 15 muffins at 135 calories.