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Harvest Muffins

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    Source: www.tastebook.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 cups flour

    2. 2 cups sugar

    3. 2 tsp baking soda

    4. 5 tsp cinnamon

    5. 1 tsp salt

    6. 2 grated carrot s

    7. 2 cups grated zucchini

    8. 1 cup buttermilk

    9. 1 cup raisin s

    10. 1 cup chopped pecan s

    11. 1 cup coconut

    12. 2 granny smith apple s, grated

    13. 6 large egg s

    14. 1/2 cup vegetable oil

    15. 1/2 cup applesauce

    16. 1 Tbsp vanilla

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 375°. (350° for mini muffin tins). In a very large bowl, sift together flour, sugar, baking soda, cinnamon and salt. Stir in carrots, zucchini, raisins, pecans, coconut and apples. In another bowl, whisk together the remaining ingredients and add to flour vegetable mixture. Stir in until just blended. Spoon batter into well buttered muffin tins. Bake on middle rack 25-30 minutes (20 minutes for mini muffins) until muffins are springy to touch. Let muffins cool for 5 minutes, then turn onto cookie racks.

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