 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 18 |
|
Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington, Vermont Ingredients:
2 cups shredded carrot |
1 cup shredded zucchini |
1 cup chopped peeled apple |
3/4 cup flaked coconut |
1/2 cup chopped almonds |
2 teaspoons grated orange peel |
2 cups king arthur unbleached all-purpose flour |
1-1/4 cups sugar |
1 tablespoon ground cinnamon |
2 teaspoons baking soda |
1/2 teaspoon salt |
3 eggs, lightly beaten |
3/4 cup canola oil |
1 teaspoon vanilla extract |
Directions:
1. Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.
2. 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).
3. Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full.
4. Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 18 standard size muffins.
|
|