Garden Muffins
- Ready In:
- 37mins
- Ingredients:
- 15
- Yields:
-
2 dozen
- Serves:
- 24
ingredients
- 4 cups flour
- 2 1⁄2 cups sugar
- 4 teaspoons baking soda
- 1⁄2 teaspoon nutmeg
- 4 teaspoons cinnamon
- 1 teaspoon salt
- 2 cups grated carrots
- 2 cups grated zucchini
- 1 cup chopped pecans
- 1 cup coconut
- 2 tart apples, peeled and grated
- 6 eggs (or egg equivalent)
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla
directions
- Preheat oven to 375*. In a large bowl, sift together the flour, sugar, baking soda, nutmeg, cinnamon, and salt.
- Stir in carrots, zucchini, pecans, coconut, and apples. In a smaller bowl, whisk together the remaining ingredients and add to the flour and vegetable mixture. Stir until blended.
- Spoon batter into greased or paper-lined muffin tins, filling each cup 2/3 full. Bake 22-28 minutes, or until muffins spring back when touched. Cool for 5 minutes before removing from pan.
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