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1
Choose from the following: Banana: Peel and puree 4 to 5 medium bananas for 2 cup total.
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2
Carrot: Grate 1 or more medium carrots for 2 cups total.
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3
Zucchini: Shred 3 medium zucchini for 2 cups total.
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4
Orange: Grate one tablespoon orange rind.
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5
Peel seed and chop 4 medium oranges for 2 cups total.
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6
Apples: Peel, core and shred four medium apples.
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7
To two cups shredded apple, add one teaspoon lemon juice.
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8
Tomato: Peel three to four medium tomatoes.
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9
Cut in halves and squeeze out seeds.
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10
Chop and measures two cups pulp.
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11
For quick loaves, have ready two greased loaf pans, 8 1/2 x 8 1/2 x 2 inches.
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12
For muffins, have ready 2 12-cup muffin pans.
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13
In a medium bowl, combine flours, soda, baking powder, cinnamon and walnuts.
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14
If preparing muffin mix for storage, omit nuts and divide dry ingredients into three batches.
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15
In a large bowl, whisk eggs until foamy, add sugar, oil and vanilla and whisk until blended.
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16
Add choice of fruit or vegetables.
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17
Add dry ingredients and stir with fork just until blended.
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18
Do not beat.
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19
Divide dough between loaf pans or muffins pans.
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20
Bake loaves in preheated 350'F.
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21
oven for 50 to 60 minutes or until tops are golden brown and a toothpick inserted in centre of loaves comes out clean.
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22
Cool in pans for 10 minutes, before turning loaves out on wire racks.
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23
When completely cool, wrap loaves in aluminum foil and refrigerate for 24 hours before slicing.
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24
To freeze for up to one month, put foil-wrapped loaf in heavy plastic bag and seal.
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25
Bake muffins in pre-heated 375F (190C)F. oven, 12 minutes for large ones, 10 minutes for small.
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26
Serve hot.
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27
For one-third muffin batch: Use one cup plus one tablespoon dry mix, one egg, 1/2 cup sugar, 13 cup oil, 1/2 teaspoon vanilla, 23 cup prepared fruit or vegetable and 13 cup nuts.
