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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Add in about 1/4 teaspoon nutmeg or cloves if desired! I made these muffins using 1/2 cup plain yogurt and 1/2 cup oil and they still turned out wonderful...frost them with cream cheese frosting! Ingredients:
2 cups flour |
2 teaspoons baking soda |
2 teaspoons cinnamon |
1/4 teaspoon salt |
3/4 cup white sugar |
1/2 cup light brown sugar, packed |
6 medium carrots (use enough carrots to measure 2 cups shredded) |
1 1/4 cups raisins |
1/4 cup sweetened flaked coconut |
3 large eggs |
1 cup vegetable oil |
2 teaspoons vanilla |
1 large granny smith apple |
Directions:
1. Set oven to 350 degrees (oven rack to second-lowest position).
2. Grease 18 muffin cups or line with paper liners.
3. In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.
4. Coarsley chop enough carrots to measure 2 cups packed.
5. Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.
6. In a bowl whisk together eggs, oil and vanilla.
7. Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well.
8. Divide the mixture evenly between the muffin tins filling almost three-quarters full.
9. Bake for about 15-20 minutes, or until muffins test done.
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