Garden Muffins


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 equivalent)

1 cup vegetable oil

1 cup buttermilk

2 teaspoons vanilla


Preheat oven to 375 degrees. In a large bowl, sift together the flour, sugar, baking soda, nutmeg, cinnamon, and salt.  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. 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.

Makes Approx. 24  muffins