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Zucchini Carrot muffins Recipe

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This recipe for Zucchini Carrot muffins is from Brues, Let's Eat, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups shredded carrot
1 cup shredded zucchini
1 cup shredded apple.
3/4 cup flaked coconut
1/2 cup chopped almonds
2 tsp. grated orange peel
2 cups all purpose flour
1-1/4 cups sugar
1 tbsp. cinnamon
2 tsp. soda
1/2 tsp salt
3 eggs, lightly beaten
3/4 cup oil
1 tsp vanilla
Directions:
Directions:
ŠToss together carrot, zucchini , apple, coconut,almonds, and orange peel. In bowl, combine flour , suar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla, stir into dry ingredients until moistened. (batter will be thick). Fold in carrot mixture. Fill paperlined muffin cups two-thirds full. Bake for 20-22 minutes at 350 degrees or until muffins test done. cool in pan 10 minutes before removing to wire rack.
Number Of Servings:
Number Of Servings:
18
Personal Notes:
Personal Notes:
we all like this recipe-moist and has a lot of healthy ingredients Good for a brunch.. We never had muffins growing up , but plenty of good bread. It seemed like my mother made bread almost every other day. . We were a big family, so it gone in a hurry. There was a big dishpan full of dough and the bread pans were large.-each one held 4 loaves. Sometimes she would take small balls of dough, flatten them and fry them . We ate them with butter and sugar or syrup. I think it must have been an art to fuel the cookstove so that the bread baked and didn't burn. Maybe learned by trial and error. We just have to set the temp. -how easy!

 

 

 

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