Zucchini Carrot Muffins

By Ssherahh

Ingredients

• 2 cups shredded carrot
• 1 cup shredded zucchini
• 1 cup shredded, peeled apple
• 3/4 cup sweetened shredded coconut
• 1/2 cup chopped almonds or cashews
• 2 teaspoons grated orange peel (optional)
• 2 cups all-purpose flour
• 1-1/4 cups sugar
• 1 tablespoon ground cinnamon
• 1 tsp cardamom
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 large eggs, lightly beaten
• 3/4 cup canola oil
• 1 teaspoon vanilla extract

Preparation

Step 1

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 350° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 18 standard size muffins.
Originally published as Zucchini Carrot Muffins in Country Woman May/June 1995, p29