Zucchini Carrot Oatmeal Muffins

No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad everyone devours them.

Zucchini Carrot Oatmeal Muffins

Ingredients:
1/2 cup rolled oats
2 1/2 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
3 large eggs + 1 large egg white
3/4 cup oil
1 cup grated zucchini
1 cup grated carrot
3/4 cup raisins

Instructions:
Preheat oven to 350 degrees.
Mix dry ingredients in a large bowl and set aside. In a separate bowl, whisk eggs and butter. Stir in grated zucchini and carrots. Add to dry ingredients and stir until combined.
Fill muffin cups about 3/4 full and bake for approx. 20 minutes. They are done when a knife inserted comes out clean, and tops spring back when lightly touched.