ZUCCHINI CARROT MUFFINS

Zucchini Carrot Muffins image

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

Provided by Taste of Home

Time 35m

Yield 18 standard size muffins.

Number Of Ingredients 14

Ingredients

2 cups shredded carrot
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup sweetened shredded coconut
1/2 cup chopped almonds
2 teaspoons grated orange zest
2 cups all-purpose flour
1-1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 large eggs, lightly beaten
3/4 cup canola oil
1 teaspoon vanilla extract

Steps:

Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. , 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). , Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. , 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 : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 231mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

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