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Garden Harvest Muffins
Recipe By : Aunt Dolly's Attic B&B, Austin, Texas
Serving Size : 0 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
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4 c. all-purpose flour
2 1/2 c. sugar
4 tsp. baking soda
4 tsp. cinnamon
1 tsp. salt
2 c. grated carrots
2 c. grated zucchini
1 c. raisins
1 c. chopped pecans
1 c. coconut
2 tart apples, peeled and grated
6 large eggs
1 c. vegetable oil
1 c. buttermilk
2 tsp. vanilla
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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