Garden Muffins

15 ingredients
3 steps

Ingredients

  • 4 cups flour
  • 2 1/2 cups sugar
  • 4 teaspoons baking soda
  • 1/2 teaspoon nutmeg
  • 4 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 cups grated carrots
  • 2 cups grated zucchini
  • 1 cup chopped pecans
  • 1 cup coconut
  • 2 tart apples, peeled and grated
  • 6 eggs (or egg equivalent)
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 2 teaspoons vanilla

Directions

  1. 1
    Preheat oven to 375*. In a large bowl, sift together the flour, sugar, baking soda, nutmeg, cinnamon, and salt.
  2. 2
    Stir in carrots, zucchini, pecans, coconut, and apples. In a smaller bowl, whisk together the remaining ingredients and add to the flour and vegetable mixture. Stir until blended.
  3. 3
    Spoon batter into greased or paper-lined muffin tins, filling each cup 2/3 full. Bake 22-28 minutes, or until muffins spring back when touched. Cool for 5 minutes before removing from pan.

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