Llael and Apollo's Harvest Muffins

Triple batch

Ingredients

Yield:About 7 dozen mini-muffins (or 3 dozen regular muffins)

• 3 1/3 cups whole-wheat pastry flour
• 3 t baking soda
• 1T ground cinnamon
• 3/4 t salt
• 6 eggs
• 1 ½cup olive oil (or slightly less)
• 3 T honey
• 1 cup packed dark brown sugar
• 2 apples, grated (1½ cup)
• 1½cup grated carrots
• 1½cup grated zucchini (or 2 cups? more is better!)
• 1 cup raisins
• 1½ cups unsweetened shredded coconut (optional)
• 1 cup chopped walnuts

Preparation

1. Step 1

   Preheat oven to 350 degrees. Grease mini-muffin tins.

2. Step 2

   In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.

3. Step 3

   In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.

4. Step 4

   Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.

5. Step 5

   Fill each muffin cup ¾ of the way up, and bake for 18 minutes for mini-muffins and about 22 minutes for regular muffins.