Carrot-Zucchini Muffins

2 eggs, beaten
1 c. plus 2 Tbsp. plain yogurt
1 c. canola oil
1 c. grated carrots
1 c. grated zucchini
4 c. all-purpose white flour
1 c. white sugar
2 Tbsp. baking powder
1 tsp. ground nutmeg
1 c. coarsely chopped pecans

Preheat oven to 375°. Grease 18-24 muffin cups or line with paper. In large mixing bowl mix together eggs, yogurt and oil; stir in carrots and zucchini. Set aside. In another bowl sift together flour, sugar, baking powder and nutmeg. Add dry ingredients to wet mixture and stir until just combined; batter will be lumpy. Stir in pecans. Spoon batter into prepared muffin cups and bake for 15-20 minutes or until tester inserted into middle comes out clean. (from Old Farmer’s Almanac Web site)