The base muffin recipe is my mom's and you can add in whatever fruit or vegetables you like.
This week, I added in three small zucchini (shredded in my mini food processor) and 2 large handfuls of baby carrots (also shredded). In all, I think we had 2-3 cups of zucchini and 1-2 cups of carrots, plus whatever raisins I had on hand. Although the base recipe yields 12 large muffins, I actually got 23 when I added all the veggies to them.
2 cups flour
1 cup sugar
1 cup milk
1/2 cup oil (I used canola)
1 tsp. vanilla
1 tbsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
Mix all ingredients together till smooth.
Add whatever fruit you want and blend in. Spoon into cupcake lined muffin tins.
Bake at 350 about 20-25 minutes until done.
Makes 12 large muffins.