Garden Muffins - cooking recipe

Ingredients

4 cups flour
2 1/2 cups sugar
4 teaspoons baking soda
1/2 teaspoon nutmeg
4 teaspoons cinnamon
1 teaspoon salt
2 cups grated carrots
2 cups grated zucchini
1 cup chopped pecans
1 cup coconut
2 tart apples, peeled and grated
6 eggs (or egg equivalent)
1 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla

Preparation

Preheat oven to 375*. In a large bowl, sift together the flour, sugar, baking soda, nutmeg, cinnamon, and salt.
Stir in carrots, zucchini, pecans, coconut, and apples. In a smaller bowl, whisk together the remaining ingredients and add to the flour and vegetable mixture. Stir until blended.
Spoon batter into greased or paper-lined muffin tins, filling each cup 2/3 full. Bake 22-28 minutes, or until muffins spring back when touched. Cool for 5 minutes before removing from pan.