Recipe - Garden Harvest Muffins

4 cup Allpurpose flour
2 One half cup Sugar
4 teaspoon Baking soda
4 teaspoon Cinnamon
1 teaspoon Salt
2 cup Grated carrots
2 cup Grated zucchini
1 cup Raisins
1 cup Chopped pecans
1 cup Coconut
2 Tart apples, peeled and
grated
6 lg Eggs
1 cup Vegetable oil
1 cup Buttermilk
2 teaspoon 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 wellbuttered 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

Recipe by: Aunt Dolly's Attic B&B, Austin, Texas Posted to MCRecipe Digest
V1 #560 by Sherry Zeiss zeiss@tab.com on Apr 09, 1997