Who doesn’t like a good muffin recipe?
I’m writing this at the start of fall here in Toronto — the perfect time to experiment with sweet new recipes.
This one is as easy as it gets. All you need are the basic baking ingredients plus a few grated carrots. The shredded coconut is optional (though I’d recommend it) as are a few other ingredients from the original recipe.
These only take 20 minutes to bake and the result is a not-too-sweet dessert for a crisp autumn day.
Prep time | 15 mins.
Bake time | 20 mins.
Yields | 10 muffins
INGREDIENTS
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- Pinch of salt
- 1 tsp cinnamon
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 2 or 3 large carrots, grated
- 1/2 cup shredded coconut
INSTRUCTIONS
- Preheat the oven to 350°F. Line a muffin pan with liners.
- In a small bowl, mix together the dry ingredients: flour, baking soda, baking powder, salt and cinnamon.
- In a larger bowl, mix together (either by hand or with a hand-mixer) the sugar and eggs. Mix for a few minutes until the mixture is light and fluffy.
- Add the oil and vanilla extract. Continue mixing.
- Fold the grated carrots into the liquid mixture.
- Add the dry mixture to the larger bowl and mix everything together. Don’t over-mix.
- Fold in the coconut.
- Using a large spoon or an ice cream scooper, fill each muffin liner 3/4 of the way.
- Bake for 20 minutes, or until a toothpick comes out clean.
- Enjoy while warm!
instacheph 