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Categories:
carrot zucchini apple coconut almonds orange zest flour sugar ground cinnamon baking soda salt eggs canola oil vanilla
Viewed: 25 - Published at: 8 years agoIngredients
- 2 cups shredded carrot
- 1 cup shredded zucchini
- 1 cup chopped peeled apple
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped almonds
- 2 teaspoons grated orange zest
- 2 cups all-purpose flour
- 1-1/4 cups sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large eggs, lightly beaten
- 3/4 cup canola oil
- 1 teaspoon vanilla extract
Method
- Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; 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 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
