Amazing Carrot Muffins

Name: Amazing Carrot Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18 Muffins, 18 serving(s)
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons cinnamon; 1/4 teaspoon salt; 1 1/4 cups sugar; 2 cups carrots; 1/2 cup pecans or 1/2 cup walnuts; 1/2 cup raisins; 1/4 cup sweetened flaked coconut; 3 large eggs; 1 cup vegetable oil; 2 teaspoons vanilla; 1 granny smith apple

Submitted by Tantric1

"I was looking for a delicious, fiber filled muffin to make for the Yogi's at my favorite yoga studio and happened upon this little gem. This was a HIT with everyone that ate one."

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Ready In:: 30mins
Ingredients:: 13
Yields:: 18 Muffins
Serves:: 18

ingredients

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
¹⁄₄ teaspoon salt
1 ¹⁄₄ cups sugar
2 cups carrots
¹⁄₂ cup pecans or 1/2 cup walnuts
¹⁄₂ cup raisins
¹⁄₄ cup sweetened flaked coconut
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla
1 granny smith apple

directions

Preheat oven to 350°F and oil eighteen 1/2-cup muffin cups, or use liners.
Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely shred carrots to measure 2 cups (I pulse in food processor) and chop nuts. Add shredded carrots and nuts to flour mixture with raisins and coconut and toss well. Peel and core apple and coarsely shred.Stir shredded apple into flour mixture, mix well.
In a bowl whisk together eggs, oil, and vanilla. Add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.

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RECIPE SUBMITTED BY

Tantric1

Saint Clair, MI

<p>If I could only figure out how to make a living cooking... I cook with passion, care and patience, I am thinking that might be a bit hard to make a living only cooking for 10 people at a time :) <br />It's all about texture and flavors blending for me. I think I make people a little nervous because I don't really eat the things I cook. I am a "taster". I cook with only real ingedients, refuse to deal with low fat, low flavor, low calorie. Food is life, everything in moderation.</p>

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