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Carrot muffins with zucchini and pineapple - A recipe by Epicuriantime.com

Makes: 12 muffins

30 minutes


  • 2 cups flour
    2 cups shredded carrots
    1 cup brown sugar
    1 cup shredded zucchini
    1 golden delicious apple cored and finely chopped
    3/4 cup golden raisins
    1 tablespoon cinnamon
    2 teaspoons baking soda
    1 1/2 teaspoons orange zest
    1 teaspoon vanilla
    1/2 teaspoon salt
    3 eggs
    1 cup vegetable oil


  • Preheat oven to 375 degrees .
    Mix all ingredients except eggs and oil in a large bowl. Beat eggs and oil in a separate bowl.
    Stir flour mix into eggs. Spoon 1/4 cup batter into each cup. Bake for about 25 minutes.
    Transfer muffins on a rack to cool. Serve warm.
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Carrot muffins with zucchini and pineapple

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