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Rochester Hotel & Leland House B&B
721 E. 2nd Ave.
Durango, CO 81301
Fax: (970) 385-1967
Preheat oven to 35 degrees and grease muffin cups (36 regular or 72 mini cups). Into a large bowl, sift together the flour, oatmeal, sugar, baking soda, baking powder, cinnamon, and salt. Stir in the carrot, zucchini, sunflower seeds, sesame seeds, raisins, pecans, coconut, and apples. In a separate bowl, whisk together the eggs, oil, buttermilk, and vanilla. Add this mixture to the flour mixture, stirring the batter until just combined. Spoon the batter into greased cups.
Bake for 15 to 20 minutes for mini muffins and 25 to 30 minutes for regular muffins or until springy to the touch. Let muffins cool in tins and turn them onto a wire rack.
Makes: 36 regular or 72 mini muffins
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