Description
Moist,delicious and easy to make,these carrot muffins with coconuts and crunchy walnuts and pecans are perfect for breakfast,brunch or as a snack.It goes well with coffee,tea or your favorite drink.Can be made ahead of time and stores well wrapped and freezed for later use.
Ingredients
Units
Scale
- 1 1/2 cups (360 ml) All Purpose Flour
- 1/2 tbsp + 1 tsp cinnamon powder(+/- per preference)
- 1/4 tsp Salt
- 1 1/4 tsp Baking Soda
- 1 cup (240 ml) Oil
- 1 tsp Vanilla Extract
- 1 1/2 cups (360 ml) Sugar
- 3 Eggs - 2 whole eggs + Only egg white from the other egg
- 2 1/2 cups (600 ml) Shredded carrots
- 1/2 cup (120 ml) Shredded sweetened coconut
- 1/4 cup (60 ml) of chopped walnuts and pecans each
Instructions
- Preheat the oven to 375 F.
- Measure flour,cinnamon powder,salt and soda to a bowl.
- In another bowl add oil,vanilla,sugar and eggs,using an electric mixer mix on medium speed.
- Sift the dry ingredients from the other bowl,add to the wet mixture and mix again on low for a minute.
- Add carrots,coconut and the nuts and gently mix to blend well.
- Grease a muffin pan with oil and dust with flour and pour the batter and bake for 20-25 mins or till a toothpick poked in the middle comes out clean.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 380