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Zucchini Carrot Muffins

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“This recipe was entered into a muffin contest. It's from taste of home. It was entered by Loretta Blaine. I think this sounds delicious! It was in the top 12.”
READY IN:
37mins
SERVES:
18
UNITS:
US

Ingredients Nutrition

Directions

  1. Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.
  2. In a large bowl, combine flour, sugar, cinnamon, baking sida and salt.
  3. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.
  4. Fill greased or paper-lined muffins cups two-thirds full. Bake at 375 for 20-22 minutes or until a toothpick comes out clean.
  5. Cool in pan 10 minutes before removing to wire rack.

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