Ingredients

4 cups flour

4 cups old-fashioned oatmeal

2-1/2 cups sugar

4 teaspoons baking soda

2 teaspoons baking powder

4 teaspoons cinnamon

1 teaspoon salt

2 cups grated carrot

2 cups grated zucchini

1 cup sunflower seeds

1 cup sesame seeds

1 cup raisins

1 cup pecans

1 cup coconut

2 green apples, peeled and grated

6 eggs

1 cup buttermilk

1 cup vegetable oil

2 teaspoons vanilla extract

Preheat oven to 35 degrees and grease muffin cups (36 regular or 72 mini cups). Into a large bowl, sift together the flour, oatmeal, sugar, baking soda, baking powder, cinnamon, and salt. Stir in the carrot, zucchini, sunflower seeds, sesame seeds, raisins, pecans, coconut, and apples. In a separate bowl, whisk together the eggs, oil, buttermilk, and vanilla. Add this mixture to the flour mixture, stirring the batter until just combined. Spoon the batter into greased cups.

Bake for 15 to 20 minutes for mini muffins and 25 to 30 minutes for regular muffins or until springy to the touch. Let muffins cool in tins and turn them onto a wire rack.

Makes: 36 regular or 72 mini muffins

• The Rochester Hotel and Leland House B&B on VirtualCities.com
• The Rochester Hotel Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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