Carrot and Zucchini Muffins
2 cups all-purpose flour (or flour of your choice)
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1 1/4 cups sugar (honey works, too)
2 cups grated vegetables (combo of carrots, zucchini or any other vegetable you can grate)
1/2 cup pecans (any nut will do! Or omit for allergies)
1/2 cup raisins (or dried fruit of choice)
1/4 cup unsweetened coconut flakes
3 large eggs
1 cup oil (or 1 cup applesauce or 1/2 cup applesauce and 1/2 cup oil)
2 teaspoons vanilla
1 apple
Preheat oven to 350* and oil eighteen muffin cups.
Into a large bowl sift together flour, baking soda, cinnamon and salt and whisk in sugar. Coarsely shred carrots and zucchini to measure 2 cups. Chop pecans. Add carrots, zucchini, pecans, raisins and coconut to flour mixture. Toss well.
In a bowl whisk together eggs, oil/applesauce and vanilla. Peel and core the apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well.
Divide batter among muffin cups, filling them three fourths full, and bake in the middle of the oven until puffed and a tester comes out clean, about 15 to 20 minutes.
Cool muffins in cups on rack 5 minutes before turning out onto rack to cool completely. Keep muffins in an airtight container at room temperature for 5 days. Or freeze and keep for months.
