Recipe Name Apple Carrot Zucchini Muffins Submitted by Jacob Recipe Description http://the-baking-stone.com/2011/04/14/spring-garden-muffins/ Quantity 10 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 22 Ready In (minutes) 32

Ingredients Amount Measure Ingredient 1 cup flour, whole wheat 2 teaspoons cinnamon, ground 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup, quartered or chopped apple 1/2 cup, chopped zucchini, grated 1/2 cup, grated carrot, grated 1/3 cup maple syrup 1/4 cup buttermilk 2 tablespoons oil, canola 2 tablespoons applesauce 2 large eggs 1 teaspoon vanilla extract Steps Sequence Step 1 Preheat oven to 350. 2 In a large bowl, sift together flour, cinnamon, baking soda and salt. 3 Add the grated apple, zucchini, carrots and chopped walnuts. 4 In a medium bowl, combine the maple syrup, buttermilk, oil, applesauce, eggs and vanilla and whisk together. 5 Add the wet ingredients into the dry and stir just until combined. 6 Line or grease a muffin tin. 7 Spread the batter among the muffin tins, filling to the top. 8 I was able to make about 10 good sized muffins. Bake for 20 – 22 minutes, or until a toothpick comes out clean. 9 Allow the muffins to cool for five minutes in the tin before removing and cooling completely on a wire rack.