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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 18 |
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This recipe was entered into a muffin contest. It was entered by Loretta Blaine. I think this sounds delicious. It was in the top 12. Ingredients:
2 cups shredded carrots |
1 cup shredded zucchini |
1 cup chopped peeled apple |
3/4 cup flaked coconut |
1/2 cup chopped almonds |
2 teaspoons orange zest |
2 cups 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 vegetable 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 sida and salt.
3. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.
4. Fill greased or paper-lined muffins cups two-thirds full. Bake at 375 for 20-22 minutes or until a toothpick comes out clean.
5. Cool in pan 10 minutes before removing to wire rack.
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