Harvest Moon Cupcakes

Directions

1. Heat the oven to 350 degrees. Line 24 medium muffin cups with paper liners.
2. Stir together the flours, baking soda, salt, cinnamon, ginger and cloves.
3. In the bowl of stand mixer, beat the vegetable oil, 2/3 cup cottage cheese, granulated sugar and eggs on medium speed for 1 minute.
4. With the mixer at low speed, add all but 1/2 cup of the flour mixture to the wet ingredients, mixing until combined.
5. Stir in the remaining flour mixture into the carrots, zucchini and walnuts. Stir the carrot mixture into the batter just until combined. Divide the batter evenly among the muffin cups.
6. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
7. Cool for 5 minutes. Remove the cupcakes from the pan and cool completely on a wire rack. Top with Daisy's Two Cheese Frosting. Optional: sprinkle with toasted nuts if desired.