Carrot Muffins
Author: Kirsten | My Kitchen in the Rockies
Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoon baking powder, (1¾ tsp. for High Altitude)
  • 2 teaspoons cinnamon
  • ¼ teaspoon salt
  • ¾ cups sugar
  • ¼ pound carrots, coarsely shredded
  • ½ cup walnuts, chopped
  • ½ cup raisins
  • ¼ cup sweetened flaked coconut
  • 3 large eggs
  • 1 cup organic corn oil (! non organic is GM!)
  • 2 teaspoons good vanilla
  • 1 Granny Smith apple, coarsely shredded
Instructions
  1. Preheat your oven to 350 F.
  2. Line 18 muffin tins with paper or silicon liners. Set aside.
  3. In a large bowl mix together the flour, baking soda, cinnamon, salt and sugar.
  4. Mix in the carrots, walnuts, raisins, and coconut flakes. Set aside.
  5. In a smaller bowl mix together the eggs, the oil, and the vanilla extract.
  6. Add the shredded apple and mix well.
  7. Add the wet mixture to the dry mixture. Stir until just combined.
  8. Divide dough evenly among the 18 muffin pans.
  9. Bake for 16 to 20 minutes. Baking times may vary.
  10. Cool the muffins on a rack and store in an airtight container for up tp five days.
  11. The muffins also freeze well.
Notes
Use organic ingredients whenever available.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2014/04/30/carrot-muffins/