California Gold Muffins
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground coriander||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Grated yellow squash||2⁄3 Cup (10.67 tbs)|
|Finely chopped dried apricot||1⁄3 Cup (5.33 tbs), chopped|
|Golden raisins||1⁄3 Cup (5.33 tbs)|
|Finely grated carrot||2⁄3 Cup (10.67 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted and cooled|
Mix first seven ingredients in large bowl.
Stir in squash, apricots, raisins and carrots.
Whisk eggs, butter and vanilla together and add to the dry ingredients.
Batter will be lumpy do not overheat! Fill greased muffin cups three-fourths full and bake.
Bake at 375 degrees 25 minutes