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Ingredients Jump to Instructions ↓

  1. 4 c. all-purpose flour

  2. 2 1/2 c. sugar

  3. 4 tsp. baking soda

  4. 4 tsp. cinnamon

  5. 1 tsp. salt

  6. 2 c. grated carrots

  7. 2 c. grated zucchini

  8. 1 c. raisins

  9. 1 c. chopped pecans

  10. 1 c. coconut

  11. 2 tart apples, peeled and grated

  12. 6 large eggs

  13. 1 c. vegetable oil

  14. 1 c. buttermilk

  15. 2 tsp. vanilla

Instructions Jump to Ingredients ↑

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

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