Carrot Muffins

• Vegetarian

• Produce

  • 180 g About 2 large or 3 medium carrots

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, light or dark
  • 1 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1/2 cup Granulated sugar
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/2 cup Canola oil

• Nuts & Seeds

  • 1/2 cup Coconut
  • 1/2 cup Walnuts

Found on prettysimplesweet.com

Description

Ingredients

• 1 cup (140 g/5 oz) all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg, optional
• ⅛ teaspoon ground cloves, optional
• ½ cup (100 g/ 3.5 oz) granulated sugar
• ½ cup (100 g/ 3.5 oz) light or dark brown sugar
• 2 large eggs
• ½ cup canola oil (or vegetable, safflower)
• 1 teaspoon pure vanilla extract
• 180 g (about 2 large or 3 medium carrots, or 1½ cups) grated carrots
• ½ cup (50 g) walnuts, roughly chopped
• ½ cup shredded coconut

Directions

• Preheat oven to 350F/180C. Line a muffin pan with paper liners.
• In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
• In a mixer bowl fitted with paddle attachment, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. On low speed and with the mixer running, add oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in carrots by hand until combined. Fold in flour mixture just until combined. Don’t overmix. Fold in nuts and shredded coconut.
• Fill each liner ¾ full with batter. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool completely on a wire rack.
• Muffins will keep in an airtight container for 4 days at room temperature or in the fridge.