carrot Muffins

Ingredients: (18 to 20 muffins)

Grated raw carrot - 2 cups
All purpose flour - 2 cups
Sugar - 1 1/4 cups
Walnuts/Pecans toasted and coarsely chopped - 1/4 cup
Baking soda - 1/2 tsp
Baking powder - 1 tsp
Ground cinnamon - 1 tsp
Salt - 1/2 tsp
Eggs - 2
Grated coconut - 1/4 cup
Vanilla extract - 1 tsp
Vegetable oil - 1/4 cup

Directions:

1. Toast the pecans or walnuts for about 8 mins or until lightly browned and fragrant.Chop them coarsely.Peel and finely grate the carrots.
2. Preheat oven to 350 degrees F(180 degrees C) and place rack in center of oven. Place paper liners in 18 muffin cups.
3. In a large bowl whisk together the flour,sugar,baking soda,baking powder,salt and ground cinnamon.Stir in the nuts and coconut.
4. In a separate bowl whisk together the eggs,oil and vanilla extract.
5. Fold the wet ingredients,along with the grated carrot,into the flour mixture,stirring just until moistened.Evenly divide the batter between the prepared muffin cups and bake for 20-25 mins or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool on a wire rack.After about 10 mins remove the muffins from the pans and cool completely on a wire rack before frosting.

Posted in: carrot,Desserts,muffins