Carrot Muffins

If you have a sweet tooth, add cream cheese icing after the muffins have cooled down.


Ingredients:

1/2 cup pecans or walnuts, toasted and coarsely chopped

2 cups grated raw carrot

1 large apple, peeled and grated

2 cups flour

1 1/4 cups sugar

3/4 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1 1/2 tsp ground cinnamon

1 cup shredded coconut 

3 eggs

3/4 cup oil (corn is good)

1 tsp vanilla extract

Steps:

1.      Preheat oven to 350 degrees F (180 degrees C)

2.      Chop finely and toast the pecans or walnuts for a few minutes or until lightly browned and fragrant. 

3.      Grate the carrots and apple and set aside.

4.      In another bowl mix the flour, sugar, baking soda, baking powder, salt, and cinnamon. Add the nuts and coconut. Set aside.

5.      In another bowl whisk the eggs, oil, and vanilla extract. Add the wet ingredients and the carrots and apple into the flour mixture, stirring just until moistened. 

6.      In muffin cups add the bater and bake for 20-25 minutes  

Taken from JoyofBaking.com