Carrot Zucchini Walnut Muffins

Steps

1. Heat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Spread the walnuts on a small baking sheet and toast in the oven for 6 to 8 minutes until fragrant, then let them cool. Set aside about one quarter of the walnuts for the tops; the remaining three quarters go into the batter.
3. Grate the carrot. Grate the zucchini, wrap it in a clean towel and squeeze out as much liquid as you can.
4. Raise the oven to 375°F (190°C).
5. In a medium bowl, whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg to make the dry mixture.
6. In a large bowl, whisk the egg and brown sugar until smooth, then whisk in the canola oil, plain yogurt and vanilla to make the wet mixture.
7. Stir the grated carrot and squeezed zucchini into the wet mixture.
8. Add the dry mixture to the wet mixture and fold gently until just a few dry streaks remain, then fold in the three quarters of the walnuts meant for the batter until no dry streaks show.
9. Divide the batter evenly among the 12 cups and sprinkle the reserved quarter of the walnuts over the tops.
10. Bake for 20 to 23 minutes, until the tops spring back and a toothpick in the center comes out clean.
11. Cool in the tin for 5 minutes, then move the muffins to a rack and cool at least 15 minutes before serving.