Zucchini Carrot Muffins

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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.


	\| home \| back to Muffins \| 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.