A to Z Muffins

• 3 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 1 cup grated, peeled apples
• 1 cup grated zucchini
• 2 cups flour
• 1 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 cup chopped walnuts or pecans

1. Butter muffin tins and coat lightly with flour to make 12 large muffins, or line the tins with fluted paper inserts.
2. Preheat oven to 350 degrees.
3. Beat eggs until light, gradually adding the sugar.
4. Beat in the oil and stir in the apples and zucchini.
5. Sift flour, cinnamon, baking soda, baking powder and salt together and fold into the batter.
6. Stir in vanilla and nuts.
7. Spoon the batter into the muffin tins, filling the tins about two-thirds of the way full, and bake 35 to 40 minutes, until a cake tester comes out clean.

eggs, sugar, vegetable oil, peeled apples, zucchini, flour, cinnamon, baking soda, baking powder, salt, vanilla, walnuts

Taken from cooking.nytimes.com/recipes/4303 (may not work)