Preparation Click here to print this recipe.
Mix the oats, both kinds of flour and the salt together. In a separate bowl, whisk the eggs, sugar, applesauce, oil, Coca Cola®, and vanilla. together. Combine the wet and dry ingredients and mix well. Fold in the grated carrrots and grated zucchini. Stir in the raisins and nuts, enough to distrubute evenly through the batter, but do not over mix. Spoon the batter into a non-stick muffin tin . ( makes about 9 or 10 muffins) . Bake in a preheated oven at 350° for 20 minutes.
Click here to print this recipe.
More recipes for Easter Breads
|Buttery Pan Rolls||Carrot-Raisin Muffins|
|Click Here for Bread, Muffin, and Biscuit recipes from the Home Cooking Archives.|
Bake your Easter breads and muffins in pans like these...
|Chicago Metallic Nonstick Professional Loaf Pan|
Made of heavy-gauge steel, this professional 1-lb. loaf pan is great for raised breads and quick breads. The dark coating attracts heat for deep browning of crusts. The slightly flared sides provide the perfect shape. The nonstick surface allows easy release and cleanup.
Nordic Ware Commercial Bakeware Muffin Pan with Storage Lid
Bake and store your delicious Easter muffins in this 12-cup muffin pan with a a storage lid. Keep your muffins in the same pan to bake and store. The convenient cover is air-tight to preserve freshness.
View This Article in Regular Layout
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.
Website copyright © 2016 Minerva WebWorks LLC. All rights reserved.