Taste of Home
Zucchini Carrot Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
YIELD: 18 standard size muffins.
Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby.
-Loretta Baline, South Burlington, Vermont
Ingredients
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2 cups shredded carrot
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1 cup shredded zucchini
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1 cup chopped peeled apple
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3/4 cup sweetened shredded coconut
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1/2 cup chopped almonds
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2 teaspoons grated orange zest
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2 cups all-purpose flour
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1-1/4 cups sugar
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1 tablespoon ground cinnamon
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2 teaspoons baking soda
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1/2 teaspoon salt
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3 large eggs, lightly beaten
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3/4 cup canola oil
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1 teaspoon vanilla extract
Directions
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1.
Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside.
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2.
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).
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3.
Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full.
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4.
Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts
1 each: 249 calories, 13g fat (3g saturated fat), 35mg cholesterol, 231mg sodium, 30g carbohydrate (17g sugars, 2g fiber), 4g protein.
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