Carrot Muffins

Name: Carrot Muffins
Ingredients: 1 cup shredded coconut; 14 cup sugar; 13 cup vegetable oil; 2 tablespoons orange juice (see description note); 12 teaspoon vanilla extract; 1 egg; 1 egg white; 1 teaspoon baking powder; 12 teaspoon baking soda; 12 teaspoon ground allspice; 14 teaspoon salt; 34 cup whole wheat flour, plus; 2 tablespoons whole wheat flour; 1 12 cups shredded carrots (see description note); 12 cup ground walnuts

15 ingredients

7 steps

Ingredients

1 cup shredded coconut
14 cup sugar
13 cup vegetable oil
2 tablespoons orange juice (see description note)
12 teaspoon vanilla extract
1 egg
1 egg white
1 teaspoon baking powder
12 teaspoon baking soda
12 teaspoon ground allspice
14 teaspoon salt
34 cup whole wheat flour, plus
2 tablespoons whole wheat flour
1 12 cups shredded carrots (see description note)
12 cup ground walnuts

Directions

1

Preheat the oven to 350F Spread the coconut on a baking sheet and toast in oven for about 5 minutes.
2

Set aside on counter.
3

In a bowl, combine the sugar, oil, juice, vanilla, and eggs.
4

Stir in the baking powder, baking soda, allspice, and salt.
5

Add the flour and mix.
6

Stir in the shredded carrots, walnuts, and most of the coconut.
7

Oil a standard muffin tin and scoop the batter inches Bake for 25 minutes.