Ingredients
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2 cups flour
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2 teaspoons baking soda
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2 teaspoons cinnamon
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1/4 teaspoon salt
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3/4 cup white sugar
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1/2 cup light brown sugar, packed
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6 medium carrots (use enough carrots to measure 2 cups shredded)
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1 1/4 cups raisins
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1/4 cup sweetened flaked coconut
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3 large eggs
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1 cup vegetable oil
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2 teaspoons vanilla
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1 large granny smith apple
Instructions
- Set oven to 350 degrees (oven rack to second-lowest position).
- Grease 18 muffin cups or line with paper liners.
- In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.
- Coarsley chop enough carrots to measure 2 cups packed.
- Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.
- In a bowl whisk together eggs, oil and vanilla.
- Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well.
- Divide the mixture evenly between the muffin tins filling almost three-quarters full.
- Bake for about 15-20 minutes, or until muffins test done.