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    Zucchini Carrot Muffins


    Source of Recipe


    Internet

    List of Ingredients




    Makes: 18

    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

    Recipe



    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.

 

 

 


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