Garden harvest muffins

 
                           Garden Harvest Muffins
 
 Recipe By     : Aunt Dolly's Attic B&B, Austin, Texas
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Muffins
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      c.            all-purpose flour
    2 1/2  c.            sugar
    4      tsp.          baking soda
    4      tsp.          cinnamon
    1      tsp.          salt
    2      c.            grated carrots
    2      c.            grated zucchini
    1      c.            raisins
    1      c.            chopped pecans
    1      c.            coconut
    2                    tart apples, peeled and grated
    6      large         eggs
    1      c.            vegetable oil
    1      c.            buttermilk
    2      tsp.          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 well-buttered 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
 
 
 
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