ZUCCHINI CARROT MUFFINS
2 cups shredded carrots
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup flaked coconut
1/2 cup chopped almonds
2 tsp. grated orange peel
2 cups flour
1 1/4 cups sugar
1 Tbsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
3 eggs, lightly beaten
3/4 cups vegetable oil
1 tsp. vanilla extract
Preheat oven to 375 degrees F. Grease or paper-line 18 muffin cups.
Gently toss together the first 6 ingredients and set aside.
In a large bowl, combine dry ingredients.
Combine eggs, oil, and vanilla; stir into dry ingredients just until moistened (batter will 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
2 cups shredded carrots
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup flaked coconut
1/2 cup chopped almonds
2 tsp. grated orange peel
2 cups flour
1 1/4 cups sugar
1 Tbsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
3 eggs, lightly beaten
3/4 cups vegetable oil
1 tsp. vanilla extract
Preheat oven to 375 degrees F. Grease or paper-line 18 muffin cups.
Gently toss together the first 6 ingredients and set aside.
In a large bowl, combine dry ingredients.
Combine eggs, oil, and vanilla; stir into dry ingredients just until moistened (batter will 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
MsgID: 3132819
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Summer Squash Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Summer Squash Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
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