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Prep time
25 minutes
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Cook time
20 minutes
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Makes
20
Author Notes
Apples, Carrots, Zucchini and Nuts make this a powerhouse muffin! They are the perfect way to start the fall season and use the end of the season zucchini! —BerryBaby
Ingredients
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3 cups
All purpose white flour
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1 teaspoon
Baking Soda
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1 teaspoon
Table Salt
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1/2 teaspoon
Pumpkin Pie Spice
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1/2 teaspoon
Ground cinnamon
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1-3/4 cups
Granulated sugar
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1 cup
Canola oil (or vegetable oil)
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2
Large eggs (room temperature)
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1 cup
Granny Smith apple shredded
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1 cup
Zucchini shredded
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1 cup
Carrot shredded (equals approx. 2 large carrots)
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1 cup
Chopped Nuts (almonds or pecans)
Directions
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Preheat oven to 350 F
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Sift together flour, baking soda, salt, pumpkin spice and cinnamon. Set aside.
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Line cupcake pan(s) with liners. (Or, if making muffin tops, spray small pie tins with baking spray.) Set aside.
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Using a food processor with the grate/shred blade, shred the apple and measure out one cup. Save the remainder for a slaw salad.
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Proceed to shred carrots, measure, save remainder for the slaw salad. And, do the same with the zucchini.
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In a bowl..hand mix together the oil, sugar and eggs until well combined.
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Gradually add the flour mixture to the oil mixture until it is all incorporated. Do not over mix!
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The batter will be extremely thick at this point. DO NOT add any liquid!
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Mix in the carrots, apples and zucchini until all is coated. Fold in nuts.
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Using an ice cream scoop, fill the muffin tins 2/3 full.
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If using pie tins (these make Muffin Tops!) use a little less than a scoop of batter.
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Bake for 20 minutes or until a toothpick inserted comes out clean.
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These are best eaten the next day....gives all the spices a chance to bloom!
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