Prep Time: ? minutes | Cook Time: 30 minutes | Total Time: ? minutes | Yield: 18 muffins

Ingredients:

• 2 cups White Lily all-purpose flour
• 1 cup Sugar
• 2 tsp Baking powder
• 2 tsp Ground cinnamon
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 2 1/4 cups carrots, finely shredded
• 1 1/4  cup apples, finely shredded
• 1/2 cup nuts chopped
• 3 Eggs
• 3/4 cup Cooking oil
• 2 tsp Vanilla

Directions:

1. Preheat oven to 350 degrees F.
2. Grease 18 – 2-1/2″ muffin cups or line them with paper cups.
3. In a large mixing bowl, stir together the flour, sugar, baking powder, cinnamon, baking soda, and salt. Stir in the carrots, apples, nuts.
4. In a separate bowl, stir together the eggs, cooking oil, and vanilla.
5. Add the liquid ingredients all at once to the flour mixture and stir just until moistened.
6. Use a 1/4 cup measuring cup to spoon the batter into the muffin cups until each one is almost full.
7. Bake in the 350 degree oven about 30 minutes or until the top of a muffin springs back when lightly touched.
8. Cool in the pan on a wire rack for 10 minutes. Remove the muffins from the pan and cool on the rack.
9. Serve warm or at room temperature.

Notes: Very good. I omitted coconut and raisins, and increased the carrots and apples.

For something different, try substituting shredded zucchini for all or part of the shredded carrots.

Recipe Origin: No idea.