Carrot-Zucchini Muffins

The yogurt keeps these delightfully moist muffins fresh for days (if you can hold on to them that long), and the nutmeg gives them extra zip. If you don’t have time to deal with an abundance of zucchini in season, try running the squash through the food processor and freezing the grated result in 1-cup batches. (Old 8-ounce yogurt containers are perfect for this.) When you’re ready to whip up a batch of muffins, just pull the zucchini out of the freezer, defrost, drain off the excess water, and add as directed.