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Zucchini Carrot Muffins
2 c shredded carrots
1 c shredded zucchini
1 c chopped peeled apple
3/4 c flaked coconut
1/2 c chopped almonds
2 tsp grated orange peel
2 c flour
1 1/4 c sugar
1 Tbls cinnamon
2 tsp baking soda
1/2 tsp salt
3 eggs, lightly beaten
3/4 c vegetable oil
1 tsp vanilla extract

Gently toss together the first 6 ingredients and set aside. In a large bowl, combine dry ingredients. Combine egg, oil and vanilla; stir into dry ingredients just until moistened (batter wil be thick). Fold in vegetable mixture. Fill greased or paper-lined muffin cups 2/3 full. Bake at 375' F for 20-22 minutes or until they test done. Cool in pan 10 minutes before removing to rack. Makes 18 standard size muffins.