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Zucchini Carrot Muffins Recipe

2 C. shredded carrot
1 C. shredded zucchini
1 C. chopped peeled apple
3/4 C. flaked coconut
1/2 C. chopped almonds
2 t. grated orange peel
2 C. all-purpose flour
1 1/4 C. sugar
1 T. ground cinnamon
2 t. baking soda
1/2 t. salt
3 eggs, lightly beaten
3/4 C. vegetable oil
1 t. vanilla extract

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 375F. for 20 to 22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Yields 18 standard-size muffins.


Recipe from Razzle Dazzle Recipes

All graphics from Simply Debbie's