| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Muffins |
1 |
Servings |
INGREDIENTS
| 4 |
c |
All-purpose flour |
| 2 1/2 |
c |
Sugar |
| 4 |
ts |
Baking soda |
| 4 |
ts |
Cinnamon |
| 1 |
ts |
Salt |
| 2 |
c |
Grated carrots |
| 2 |
c |
Grated zucchini |
| 1 |
c |
Raisins |
| 1 |
c |
Chopped pecans |
| 1 |
c |
Coconut |
| 2 |
|
Tart apples, peeled and grated |
| 6 |
lg |
Eggs |
| 1 |
c |
Vegetable oil |
| 1 |
c |
Buttermilk |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
Preheat the oven to 375F. In a large bowl, sift together the flour, sugar,
baking soda, cinnamon, and salt. Stir in the carrots, zucchini, raisins,
pecans, coconut, and apples. In another bowl, whisk together the remaining
ingredients and add to the flour- vegetable mixture. Stir the batter until
just blended. Spoon the batter into well-buttered muffin tins (or use paper
liners). Bake on the middle rack for 25 to 30 minutes, or until the muffins
are springy to the touch. Let the muffins cool in the tins for 5 minutes,
then turn them out onto a rack. Makes about 30 muffins
Recipe by: Aunt Dolly's Attic B&B, Austin, Texas Posted to MC-Recipe Digest
V1 #560 by Sherry Zeiss <zeiss@tab.com> on Apr 09, 1997
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