Zucchini Carrot Muffins

These tasty muffins are fun to make and fun to share.

2 cups carrots, shredded
1 cup zucchini, shredded
1 cup apples, chopped and peeled
3/4 cup flaked coconut
1/2 cup almonds, chopped
2 teaspoons orange peel, grated
2 cups all purpose flour
1 1/4 cups sugar
1 Tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, beaten
3/4 cup vegetable oil
1 teaspoon vanilla

Gently toss together carrot, zucchini, apple, coconut, almonds and orange
peel; set aside. In a large bowl, combine flour, sugar, cinnamon, baking soda,
and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until
moistened (batter will be thick). Fold into carrot mixture. Fill greased or
paper lined muffin cups 2/3 full. Bake at 375 degrees ( I did mine at 350) for
20 to 22 minutes or until muffins test done. Cool in pan for 10 minutes
before removing to rack.

Posted in Maud's Garden, Recipes |