Instructions
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Preheat the oven to 375°F. Line 6 cups of a standard muffin tin (or 20 mini-muffin cups) with papers, or grease each cup.
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Whisk together the sugar, oil, salt, and egg.
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Add the zucchini, carrots, dried fruit and nuts.
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Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir till just combined.
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Divide the batter evenly among the prepared muffin cups. Let the muffins rest for 10 minutes before placing them into the oven.
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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.
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Remove the muffins from the oven, and cool them in the pan for 10 minutes; transfer to a rack, and cool completely.
