Zucchini Carrot Nut Muffins
Ingredients:
| Pastry Flour |
2 Lbs. |
|
| Bran |
8 Oz |
|
| Salt |
1/2 Oz |
|
| Baking Powder |
|
3-1/2 Tsp |
| Baking Soda |
|
2-1/4 Tsp |
| Cinnamon |
|
2-1/2 Tsp |
| Nutmeg |
|
1 Tsp |
| Ginger |
|
½ Tsp |
| Pecans Or Walnuts Chopped |
10 Oz |
|
Shredded Coconut
(Unsweetened) |
4 Oz |
|
Other Ingredients:
| Eggs |
1 Lb |
|
| Sugar |
2 Lb |
6 Oz |
| Grated Zucchini |
|
12 O |
| Grated Carrot |
|
12 O |
| Vegetable Oil |
1 Lb |
|
Method:
- Sift The Flour, Leavening, And Spices. Stir In The Bran, Nuts, And Coconut.
- Beat The Eggs And Sugar Until Well Mixed, But Do Not Whip Into A Foam. Stir In The Grated Vegetables And The Oil.
- Add The Egg Mixture To The Dry Ingredients And Mix Just Until Combined.
- Fill Tins Or Muffin Cups Two Thirds Fill.
- Bake At 400 f, For About 30 Minutes.
Source: Chef Ronald Ng, CCSF
|
