INGREDIENTS:
In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. In another bowl, combine carrot, apple, coconut, dates, pecans and orange zest. Stir in beaten eggs, oil and vanilla. Add to dry ingredients, stirring just until moistened.
Preheat oven to 375 degrees. Pour batter into greased muffin tins and bake for 10 to 18 minutes. Cool on a rack for 10 minutes before serving.
YIELDS: 18 - 20 muffins
- 2 cups flour
- 1-1/4 cups brown sugar
- 2 teaspoons baking soda
- 2 tablespoons cinnamon
- 1/2 teaspoon salt
- 1-1/2 cups finely shredded carrot
- 1-1/2 cups peeled and shredded apple (1 large)
- 3/4 cup coconut
- 1/2 cup dates
- 1/2 cup chopped pecans
- 1 teaspoon grated orange zest
- 3 eggs, beaten
- 1 cup vegetable oil
- 3/4 teaspoon vanilla
In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. In another bowl, combine carrot, apple, coconut, dates, pecans and orange zest. Stir in beaten eggs, oil and vanilla. Add to dry ingredients, stirring just until moistened.
Preheat oven to 375 degrees. Pour batter into greased muffin tins and bake for 10 to 18 minutes. Cool on a rack for 10 minutes before serving.
YIELDS: 18 - 20 muffins
