Carrot Spice Muffins

Nice and spicy!

• Ready In: 45 mins
• Yields: 16 muffins

Ingredients

• 2  cups flour
• 2  cups light brown sugar
• 2  teaspoons baking powder
• 1  teaspoon salt
• 2  teaspoons cinnamon
• 1  teaspoon ginger
• 1⁄2 teaspoon clove
• 1⁄4 cup canola oil
• 1⁄2 cup applesauce
• 1  egg
• 1  egg white
• 2  teaspoons vanilla
• 2 (2 1/2ounce) jars  strained  carrot baby food
• 1⁄2 cup  orange juice
• 4  ounces  crushed pineapple in juice
•  nonstick cooking spray
• 3⁄4 cup  loosely packed coconut

• Optional Topping

• 1⁄2 cup confectioners' sugar (optional)
• 2  tablespoons lemon juice (optional)
•  lemon zest (optional)

Directions

1. Preheat oven to 350º.
2. Mix together flour, brown sugar, baking powder, salt, cinnamon, ginger and cloves.
3. Stir in oil, applesauce, eggs, vanilla, baby food, orange juice and pineapple and mix until well blended.
4. Stir in coconut.
5. Spray muffin pans and fill to top or use cupcake liners and spray the liners lightly with nonstick spray for ease in removing muffins from paper.
6. Bake 20 to 25 minutes.
7. A glaze can be made, if desired, by mixing confectioner's sugar with lemon juice and zest and spread on top of muffins.