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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 10 |
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Muffins full of fresh, yummy ingredients. Ingredients:
4 cups flour |
2 1/2 cups sugar |
4 teaspoons baking soda |
1/2 teaspoon nutmeg |
4 teaspoons cinnamon |
1 teaspoon salt |
2 cups grated carrots |
2 cups grated zucchini |
1 cup chopped pecans |
1 cup coconut |
2 tart apples, peeled and grated |
6 eggs (or egg equivalent) |
1 cup vegetable oil |
1 cup buttermilk |
2 teaspoons vanilla |
Directions:
1. Preheat oven to 375*. In a large bowl, sift together the flour, sugar, baking soda, nutmeg, cinnamon, and salt.
2. Stir in carrots, zucchini, pecans, coconut, and apples. In a smaller bowl, whisk together the remaining ingredients and add to the flour and vegetable mixture. Stir until blended.
3. Spoon batter into greased or paper-lined muffin tins, filling each cup 2/3 full. Bake 22-28 minutes, or until muffins spring back when touched. Cool for 5 minutes before removing from pan.
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