Morning Glory muffins with carrots and coconut

Filed in Gather Food Essential by on January 21, 2012 0 Comments
When Shannon asked for carrot recipes, these hearty, slightly sweet muffins came to mind.  Now, what do you want to bet I’m making these today:)
Not as sweet as a carrot cake, but a little more interesting than a whole wheat raisin, these muffins are great to take along on endless car errands , trips, or just hanging out on the sofa reading the Sunday papers. They freeze well – so , even though this recipe makes 10 Texas size muffins, you can just wrap up the leftovers and stash them in the freezer.
To make:
Preheat oven to 350 F.
Grease two Texas size muffin tins.
In mixer bowl place:
2 cups finely grated carrots
1 1/2 cups unsweetened or sweetened coconut
3/4 cup raisins, dark or golden
1/2 cup fresh applesauce ( I used my rosy applesauce)
zest from one lemon, grated
2 t. vanilla
1/2 cup vegetable oil or canola oil
4 eggs
1 large fresh apple, grated
2 t. cinnamon
Mix well. Then add:
1 t. baking powder
3 t. baking soda
3 1/2 cups King Arthur flour
1 1/4 cups sugar
Mix well again.
Using an ice cream scoop, scoop two scoops per muffin into greased muffin tins. There should be 10 Texas size muffins – 20 if you use the smaller muffin tins.
Bake for 35 minutes, or until tops of muffins are firm to a gentle touch.
Remove to cooling rack for 5 minutes, then unmold onto rack to cool another 5 minutes.
These are especially good with a nice hot cup of tea.

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