Recipe: Zucchini Carrot Muffins (with coconut and almonds)

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 degrees F for 20-22 minutes or until they test done. Cool in pan 10 minutes before removing to rack.

Makes 18 standard size muffins