Recipe
Ingredients
- ¾ cups carrots sliced in ¼ inch pieces
- 1½ cup whole wheat flour (or ¾ cup all purpose and ¾ cup whole wheat)
- 1 teaspoon cinnamon
- ¾ teaspoons salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ginger
- ¼ teaspoon ground cloves
- ⅔ cups sugar
- ¼ cup canola or vegetable oil
- ¼ cup vanilla yogurt or plain yogurt with a teaspoon of vanilla extract
- 2 large eggs
- ½ cup pecans or walnuts finely chopped
- ½ cup shredded coconut
Instructions
- Preheat oven to 350℉. Grease muffin tins (18-24 cups).
- Cook carrots in boiling water 15 minutes until tender, drain. Process in food processer or blender using some of the cooking water until smooth.¾ cups carrots sliced in ¼ inch pieces
- In a large bowl, whisk together flour, cinnamon, salt, baking soda, baking powder, ginger and cloves.1½ cup whole wheat flour, 1 teaspoon cinnamon, ¾ teaspoons salt, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon ginger, ¼ teaspoon ground cloves
- In a small bowl whisk together carrot, sugar, oil, yogurt, and eggs. Fold carrot mixture to flour mixture, stirring until just combined. Fold in coconut and nuts.⅔ cups sugar, ¼ cup canola or vegetable oil, ¼ cup vanilla yogurt or plain yogurt with a teaspoon of vanilla extract, 2 large eggs, ½ cup pecans or walnuts finely chopped, ½ cup shredded coconut
- Fill muffin cups ¾ full.
- Bake at 350℉ for 15-20 minutes or until a wooden toothpick inserted in the center comes out clean.