Carrot Muffins

Ingredients:

All purpose flour - 2 cups

Carrot (grated) - 2 cups

Coconut (seetened or unsweetened) - 1 cup
Granulated white sugar - 1 1/4 cups

Pecans or walnuts - 1/2 cup

Apple (peeled and grated) - 1 large

Large Eggs - 3

Canola oil - 3/4 cup

Baking soda - 3/4 teaspoon

Baking powder - 1 1/2 teaspoons

Salt - 1/2 teaspoon

Ground cinnamon - 1 1/2 teaspoon

Pure vanilla extract - 1 1/2 teaspoon

Method:

Pre-heat the oven to 350 degree Fahrenheit.

Place the rack at the center of the oven.

Place paper-liners in muffin cups.

Toast the pecans or walnuts until lightly browned.

Cool and chop coarsely.

Peel and grate the carrot and apple and set aside.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon.

Stir in the nuts and coconut and set aside.

In another bowl, whisk together the eggs, oil, and vanilla extract.

Add the grated carrot and apple into the mixture and pour it into the flour mixture.

Stir the mixture until moistened.

Then divide the batter into the muffin cups.

Bake them for 20-25 minutes.

To make sure that they're baked, insert a tooth pick into the muffin. When it comes out clean, it's confirmed that it's completely baked.
Remove from oven and let it cool.

Recipe Source: Joy of Baking

Posted in: Baked, Carrot