Place oven rack in center of oven and preheat to 350 degrees F. Line two standard muffin tins with paper liners; set aside.
In a large bowl, add sugar, flours, bran, cinnamon, baking powder and salt; whisk until blended. Add eggs, oil, vanilla and orange extracts; stir until just combined. Add zucchini, carrot, raisins, sunflower seeds and lemon zest; stir to combine.
Evenly spoon batter into lined cups, filling each cup three-quarters full. Bake one cupcake tin at a time until done, about 18-20 minutes. Sprinkle 1/4 teaspoon of coarse sugar on the top of each muffin after baking. Cool on a wire rack.
In a small bowl, whisk together honey and vanilla extract; set aside. Serve with Sunrise Zucchini Bran Muffins.
Place oven rack in center of oven and preheat to 180 degrees C. Line two standard muffin tins with paper liners; set aside.
In a large bowl, add sugar, flours, bran, cinnamon, baking powder and salt; whisk until blended. Add eggs, oil, vanilla and orange extracts; stir until just combined. Add zucchini, carrot, raisins, sunflower seeds and lemon zest; stir to combine.
Evenly spoon batter into lined cups, filling each cup three-quarters full. Bake one cupcake tin at a time until done, about 18-20 minutes. Sprinkle 1/4 teaspoon of coarse sugar on the top of each muffin after baking. Cool on a wire rack.
In a small bowl, whisk together honey and vanilla extract; set aside. Serve with Sunrise Zucchini Bran Muffins.