Roanoke Farm Muffins

A meal in a muffin. With a cream cheese frosting, these muffins can become "mini carrot cake" desserts.

• Ready In: 33 mins
• Yields: 18-20 muffins

Ingredients

• 2  cups flour
• 1 1⁄4 cups brown sugar
• 2  teaspoons baking soda
• 2  tablespoons cinnamon
• 1⁄2 teaspoon salt
• 1 1⁄2 cups  finely shredded carrots
• 1 1⁄2 cups  peeled and shredded apples (1 large)
• 3⁄4 cup coconut
• 1⁄2 cup dates, chopped
• 1⁄2 cup  chopped pecans
• 1  teaspoon  grated orange zest
• 3  eggs, beaten
• 1  cup  vegetable oil
• 3⁄4 teaspoon vanilla

Directions

1. In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt.
2. In another bowl, combine carrot, apple, coconut, dates, pecans and orange zest.
3. Stir in beaten eggs, oil and vanilla.
4. Add to dry ingredients, stirring just until moistened.
5. Preheat oven to 375*F.
6. Pour batter into greased muffin tins.
7. Bake for 10 to 18 minutes.
8. Cool on a rack for 10 minutes before serving.