Carrot-Zucchini Muffins

It is the last day of the school holidays, and I wanted to make something a little memorable for the kids. Carrot-zucchini muffins sounded perfect- something different, yet loaded with goodness.
Unfortunately, though, the kids both binged on biscuits an hour before lunchtime, and didn't exactly enjoy these as much as I hoped they would. But they were good, and I am definitely tempting them with it again, before giving up.

1/2 cup powdered sugar
2 cooking oil
1/2 tsp. salt
2 large eggs
1 cup grated zucchini
2 cups grated carrots
1 cup white whole what flour (or all-purpose flour)
1/2 cup wholewheat flour

1 tsp. baking powder
1 tsp. ground cinnamon 

Method

Preheat oven to 180 degrees. Prepare a pan with 9 standard muffin cups.

In a large bowl, whisk together the sugar, oil, salt, and egg. Add zucchini, carrots, and cinnamon powder.

Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir until just combined. Divide the batter evenly among the prepared muffin cups. Let the muffins rest for 10 minutes before placing them into the oven.

Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes. A cake tester inserted into the center of a muffin should come out clean. Cool muffins in the pan for 10 minutes; transfer to a rack, and cool completely.