Carrot Coconut Muffins
These Muffins are perfectly moist with a slightly crunchy top, and the coconut compliments the carrot with a gentle sweetness you aren't expecting.
Servings 12 muffins
- 2 c Flour
- 1/2 c Margarine you can use butter if you prefer but this works just fine!
- 1/2 c Brown Sugar
- 1/2 c Granulated Sugar
- 3 c Shredded Carrots about 3 lg carrots
- 2 Lg Eggs
- 1 tsp Vanilla
- 1/2 c Vegetable Oil
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Nutmeg
- 1 1/2 tsp Cinnamon
- 1/2 c Shredded Sweetened Coconut +more for topping
- Pinch of Salt
Preheat oven to 350 and line a muffin tin with 12 muffin liners
In stand mixer cream together margarine with sugars until light and fluffy. Add in oil, eggs and vanilla and beat on medium-high until mixed together.
In a separate bowl, sift together dry ingredients (flour, baking soda, baking powder, spices, and salt). Slowly add to the wet ingredients and mix until just combined.
Stir in the shredded carrot and coconut.
Fill muffin cups (all the way if you want a nice fluffy and full muffin!) and cook for 22 minutes (until a toothpick comes out clean).
Remove and allow to cool.