| 1 | Comments: choose from the following: banana: peel and pure?4 to 5 medium bananas for 2 cup total. |
| 2 | Carrot: grate 1 or more medium carrots for 2 cups total. |
| 3 | Zucchini: shred 3 medium zucchinis for 2 cups total. |
| 4 | Orange: grate one tablespoon orange rind. |
| 5 | Peel seed and chop 4 medium oranges for 2 cups total. |
| 6 | Apples: peel, core and shred four medium apples. |
| 7 | To two cups shredded apple, add one teaspoon lemon juice. |
| 8 | Tomato: peel three to four medium tomatoes. |
| 9 | Cut in halves and squeeze out seeds. |
| 10 | Chop and measures two cups pulp. |
| 11 | For quick loaves, have ready two greased loaf pans, 8 ?x 4 ?x 2 inches. |
| 12 | For muffins, have ready 2 12-cup muffin pans. |
| 13 | In a medium bowl, combine flours, soda, baking powder, cinnamon and walnuts. |
| 14 | If preparing muffin mix for storage, omit nuts and divide dry ingredients into three batches. |
| 15 | In a large bowl, whisk eggs until foamy, add sugar, oil and vanilla and whisk until blended. |
| 16 | Add choice of fruit or vegetables. |
| 17 | Add dry ingredients and stir with fork just until blended. |
| 18 | Do not beat. |
| 19 | Divide dough between loaf pans or muffins pans. |
| 20 | Bake loaves in preheated 350°F. |
| 21 | Oven for 50 to 60 minutes or until tops are golden brown and a toothpick inserted in centre of loaves comes out clean. |
| 22 | Cool in pans for 10 minutes, before turning loaves out on wire racks. |
| 23 | When completely cool, wrap loaves in aluminum foil and refrigerate for 24 hours before slicing. |
| 24 | To freeze for up to one month, put foil-wrapped loaf in heavy plastic bag and seal. |
| 25 | Bake muffins in pre-heated 375°F. |
| 26 | Oven, 12 minutes for large ones, 10 minutes for small. |
| 27 | Serve hot. |
| 28 | For one-third muffin batch: use one cup plus one tablespoon dry mix, one egg, ?cup sugar, 1/3 cup oil, ?tsp. vanilla, 2/3 cup prepared fruit or vegetable and 1/3 cup nuts. |
