Carrot Muffins
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 1 cup shredded coconut
- 1⁄4 cup sugar
- 1⁄3 cup vegetable oil
- 2 tablespoons orange juice (see description note)
- 1⁄2 teaspoon vanilla extract
- 1 egg
- 1 egg white
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon salt
- 3⁄4 cup whole wheat flour, plus
- 2 tablespoons whole wheat flour
- 1 1⁄2 cups shredded carrots (see description note)
- 1⁄2 cup ground walnuts
directions
- Preheat the oven to 350°F Spread the coconut on a baking sheet and toast in oven for about 5 minutes. Set aside on counter.
- In a bowl, combine the sugar, oil, juice, vanilla, and eggs. Stir in the baking powder, baking soda, allspice, and salt. Add the flour and mix. Stir in the shredded carrots, walnuts, and most of the coconut.
- Oil a standard muffin tin and scoop the batter inches Bake for 25 minutes.
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RECIPE SUBMITTED BY
I live in quite a growing town..I walk a mile to work each morning and I pass by 3 construction sites. Fun to watch them work so hard. My business is housecleaning. I love love love to cook. My passion is health and what I can to for my body to keep it strong and as in best shape as possible. So obviously that mean that I aim to cook food that not only tastes good, looks appetizing, but is very healthy for me too. My favorite cookbook is Moosewood Low-Fat favorites; Secondly is Vegetarian Cooking for Everyone and recently I have been referencing quite a bit to Martha Stewarts Great Food Fast. My biggest bet peeve and challenge? Getting my husband to support my cooking. He'll eat what I give him and enjoy it..but he goes to work and eats fast food and vending machine items. I can tell by the growing spare tire around his waist...ggrrr! lol