When I woke up this morning there was more snow on the ground....ugh! I decided it was a cooking day with Paisley. We started off with these muffins. This is a fantastic recipe. I personally would add more stuff such as raisins and nuts but Paisley decided today to ommit them but you could add whatever you want. If you love carrot cake you will love these muffins. If you are looking for healthier muffins you can always cut the sugar down, use egg whites, and applesauce but today we followed this recipe:
2 cups grated raw carrot (about 2-3 peeled carrots)
1 large apple, peeled and grated
2 cups flour
1 1/4 cups white sugar
3/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
Pinch of ground nutmeg
1 cup coconut ( add half of the coconut to the muffin mix and save rest for topping)
3 large eggs
3/4 cup canola oil
1 1/2 tsp vanilla extract
Combine the wet ingredients, stir in the dry ingredients. Drop muffin mix in pans and top with remaining coconut. Bake at 350 degrees for 20-25 minutes. The coconut will be slightly toasted. Yum, they were perfect with our hearty Garlic vegetable squash soup.
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