Email to Filus1217      

Muf: 5* Zucchini Carrot Muffins

Source of Recipe

.
Bak: 5* Zucchini Carrot Muffins

Country Woman May/June 1995
15 reviews rate this recipe 5 Stars!
Prep: 15 min. Bake: 20 min. + cooling
Yield: 18 standard size muffins.

Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington, Vermont

Ingredients:
• 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
• 3/8 teaspoon salt
• 3 eggs, lightly beaten
• 3/4 cup canola oil
• 1 teaspoon vanilla extract

Directions:
1. Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.

2. 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).

3. Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full.

4. Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

1 serving (1 each) equals 249 calories, 13 g fat (3 g saturated fat), 35 mg cholesterol, 201 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein.