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Old 09-11-2006, 07:41 AM
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Default Carrot-Zucchini Revelry Muffins

Here's an easy to prepare recipe for the passionate baker dads out there (as well as the wannabes) who insist on giving their kids the real deal in healthy snacking. These muffins are so moist and utterly scrumptious, it will be one of those times when they will love you all the more for mandating that they eat their veggies, guaranteed. \\:D/


3 cups all-purpose flour
2 cups sugar
1/2 cup whole milk powder
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon allspice
1 teaspoon salt
1-1/2 cups corn oil
4 pieces egg large-size
2 teaspoons vanilla extract
1-1/2 cups finely grated carrots
1-1/2 cups finely grated zucchini
1 cup drained crushed pineapple
1 cup flaked coconut
1 cup golden or regular raisins
1 cup chopped toasted walnuts or pecans

* Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line 16 medium-size muffin cups with paper liners.
* Sift together 3 times flour, sugar, milk powder, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Place in mixer bowl.
* Make a well in center of dry ingredients then add oil, eggs, vanilla, carrots, zucchini, pineapple and coconut.
* Beat on low speed of mixer for 1 minute or until combined. Scrape down ingredients from sides of bowl.
* Increase mixer speed to medium and beat mixture for 2 minutes until batter is smooth and thoroughly combined, occasionally scraping down mixture from sides of bowl.
* Gently stir in raisins and nuts.
* Fill lined muffin cups about three-fourths full with mixture.
* Bake in preheated oven for 25-30 minutes or until toothpick inserted in center of muffins come out clean.
* Let muffins cool completely in pans before removing.
* These are best served at room temperature. Need no refrigeration for up to 4 days.
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