Recipe: Zucchini Carrot Muffins (using oil and applesauce)

ZUCCHINI CARROT MUFFINS

2 cups shredded carrots
1 cup shredded zucchini
1 cup chopped apple, peeled
2 cups flour
1 1/4 cups sugar
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 whole eggs, lightly beaten
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup applesauce, unsweetened

Gently toss together the first 3 ingredients and set aside.

In a large bowl, combine dry ingredients.

Combine egg, oil, applesauce and vanilla; stir in 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 375F for 20-22 minutes or until they test done.

Cool in pan 10 minutes before removing to rack.

Makes 18 muffins