I have been making these muffins for years and have been modifying them through the years. I love that they sneak in some vegetables for the kids, but still have a nice sweet taste to them. I love these hot, right out of the oven, but they can also be reheated in the microwave with a little butter.
These do take a little work to make, but I definitely they they are worth it!
Zucchini, Apple and Carrot Muffins
Zucchini, Apple and Carrot MuffinsIngredients
- 2 cups shredded carrot
- 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 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 canola oil
- 1 teaspoon vanilla extract
Directions
- Gently toss together carrot, zucchini, apple, coconut, almonds and
- orange peel; set aside.
- In a large bowl, combine flour, sugar, cinnamon, baking soda and
- salt. Combine eggs, oil and vanilla; stir into dry
ingredients just until moistened (batter will be thick). - Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 375° for 20-22 minutes or so
