The Bristol Coach House

Bristol, Vermont

Specialty Recipe

Harvest Muffins

Ingredients

4 cups all-purpose flour

2 cups sugar

4 teaspoons baking soda

5 teaspoons cinnamon

1 teaspoon salt

2 grated carrots

2 cups grated zucchini

1 cup raisins

1 cup chopped pecans

1 cup coconut

2 Granny Smith apples, grated

6 large eggs

1/2 cup vegetable oil

1/2 cup apple sauce

1 cup buttermilk

1 Tablespoon vanilla

Preheat oven to 375 degrees (350 degrees using miniature muffin tins). In large bowl, sift together flour, sugar, baking soda, cinnamon, and salt. Stir in carrots, zucchini, raisins, pecans, coconut, and apples. In another bowl whisk together the remaining ingredients and add to flour - vegetable mixture. Stir until just blended. Spoon batter into well buttered muffin tins. Bake on middle rack 25 to 30 minutes (20 minutes for miniature muffins) until muffins are springy to touch. Let muffins cool for 5 minutes, then turn out onto cookie racks.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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