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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Camilla Saulsbury Ingredients:
1 1/2 cups all-purpose flour |
3/4 cup whole wheat flour |
2 teaspoons baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1 1/4 cups sugar |
3 eggs |
1/2 cup unsalted butter, melted |
1 teaspoon vanilla extract |
2 cups shredded carrots |
1 (8 ounce) can crushed pineapple, well drained |
2/3 cup sweetened flaked coconut (or shredded coconut) |
1/2 cup raisins |
1/2 cup chopped walnuts or 1/2 cup pecans, toasted |
Directions:
1. Preheat oven to 375°.
2. Grease a 12-cup muffin pan.
3. In a big bowl, whisk together the flours, baking soda, cinnamon, and salt.
4. In another bowl, whisk together the sugar, eggs, butter, and vanilla until well blended.
5. Add the egg mixture to the flour mixture and stir until just blended.
6. Gently fold in the carrots, pineapple, coconut, raisins, and walnuts.
7. Divide batter equally among prepared muffin cups.
8. Bake for 25-30 minutes or until tops are golden and a pick comes out with just a few crumbs attached.
9. Let cool in pan on wire rack for 5 minutes, then transfer to the rack to cool.
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