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 teaspoons grated orange peel 2 cups flour 1 1/4 cup sugar 1 tablespoon cinnamon 2 teaspoons baking soda 1/2 teaspoon salt 3 eggs, lightly beaten 3/4 cup vegetable oil 1 teaspoon vanilla extract Gently toss together the first 6 ingredients and set aside. In a large bowl, combine dry ingredients. Combine egg, oil and vanilla; stir into dry ingredients just until moistened (batter wil be thick). Fold in vegetable-fruit 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. This recipe for Zucchini Carrot Muffins serves/makes 18 muffins Sugar Says: Where there is grief, I hope I offered some comfort. Where there is hate, I hope some love was found here. Where there is doubt, I hoped I showed you words of faith. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
