Carrot Muffins


There are times I love having a fresh glass of carrot juice in the morning, the only problem is what to do with all that left over pulp from the carrots? It always seems such a shame to throw all that goodness into the compost pile for the worms to eat. One of my solutions to this problem has been these wonderful carrot muffins. What better use of grated carrots than to make something sweet and yummy with them, and these muffins are oh so yummy. They are nice and moist from the carrots and apple, and the coconut and walnuts give them nice texture and flavor. Really easy to make too. A treat to go with that morning cup of coffee, and it didn’t cost you $2.00 + for a previously frozen muffin at your local coffee shop.

Ingredients:

1/2 cup walnuts or pecans coarsely chopped and toasted if you like.

2 cups raw carrot (about 3 peeled and grated)

1 large apple peeled and grated

2 cups all-purpose unbleached flour or 1 1/2 cups all-purpose and 1/2 cup whole wheat flour.

1 1/4 cups granulated white sugar

3/4 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon  salt

1 1/2 teaspoons ground cinnamon

1 cup coconut (sweetened or unsweetened, I used freshly graded)

3 large eggs

3/4 cup  canola or corn oil

1 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees F. Place rack in center of oven. Use paper liners or spray 18 muffin cups with non-stick cooking spray.

Toast your walnuts or pecans for about 5 – 8 minutes or until lightly browned and fragrant. Let cool, then chop coarsely ( I use my large kitchen knife).

Peel and finely grate the carrots and apple. Set aside.

In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside.

In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups (an ice cream scoop is perfect for this, one scoop per cup and you’re done). Bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack.

Makes 18 standard-sized muffins.

Tip…

Don’t over beat your muffins! Only mix until moist. Remember you can stir your dry ingredients as vigorously as you want, and you can beat the wet ingredients to a froth if you like , but when it comes to putting the two together, do it very gently, as you don’t want to disturb the little air bubbles responsible for making your muffins rise!

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