Zucchini Carrot Muffins
These muffins are wonderful for breakfast or to serve with a salad or bowl of soup.
Dovetailing Tip: Use the chopped up apple you prepared when making today's salad.
Leftover muffins make a great next morning breakfast. Warm and serve with cream cheese spread, or alongside eggs of choice.
|2 cups||shredded carrots|
|1 cup||shredded zucchini|
|1 cup||chopped peeled apple|
|3/4 cup||flaked coconut|
|1/2 cup||chopped almonds|
|2 teaspoons||grated orange peel|
|2 cups||all-purpose flour|
|1 1/4 cups||sugar|
|1 tablespoon||ground cinnamon|
|2 teaspoons||baking soda|
|3||eggs, lightly beaten|
|3/4 cup||Coconut Oil, melted|
|1 teaspoon||vanilla extract|
Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; 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. Yield: 18 standard size muffins.