Ingredients
2 cups shredded carrot1 cup shredded zucchini1 cup chopped peeled apple3/4 cup sweetened shredded coconut1/2 cup chopped almonds2 teaspoons grated orange zest2 cups all-purpose flour1-1/4 cups sugar1 tablespoon ground cinnamon2 teaspoons baking soda1/2 teaspoon salt3 large eggs, lightly beaten3/4 cup canola oil1 teaspoon vanilla extract
Preparation
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.
