Preheat oven to 375 degrees for full-size muffins, 350 degrees for miniature muffins. Butter tins or use cupcake liners. If using silicone pans, give each cup a quick spray of non-stick spray.
In a large bowl, sift together the flour, sugars, baking soda, cinnamon and salt. Stir in carrots, zucchini, dried cranberries, pecans, coconut and apples. In another bowl, whisk together the eggs, oil, applesauce, buttermilk (see note below) and vanilla. Add wet ingredients to dry ingredients and stir just until blended.
Spoon or scoop batter into muffin tins - fill about 3/4 full. Bake on the middle rack: 25-30 minutes for full-size muffins, or 20 minutes for miniature muffins. When done they should be springy to the touch. Let muffins cool for 5 minutes, then turn out onto racks to cool.
NOTES: This recipe makes approximately 60 full-size muffins or 144 miniature muffins. It can be halved easily to a more "normal" size batch. I have a mini-scoop that was perfect for filling the small tins. If you do not have buttermilk on hand, put 1 tablespoon of white vinegar into the bottom of a measuring cup, then fill to the one-cup line. Let the milk sit and sour a few minutes, then use like buttermilk.
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 60 Servings|
|Calories from Fat: 154 (66%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 76.5mg||24 %|
|Sodium 112.1mg||4 %|
|Potassium 83.7mg||2 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 17g|
|Protein 2.7g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 233
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