Author: Kirsten | My Kitchen in the Rockies
- 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
- Preheat your oven to 350 F.
- Line 18 muffin tins with paper or silicon liners. Set aside.
- In a large bowl mix together the flour, baking soda, cinnamon, salt and sugar.
- Mix in the carrots, walnuts, raisins, and coconut flakes. Set aside.
- In a smaller bowl mix together the eggs, the oil, and the vanilla extract.
- Add the shredded apple and mix well.
- Add the wet mixture to the dry mixture. Stir until just combined.
- Divide dough evenly among the 18 muffin pans.
- Bake for 16 to 20 minutes. Baking times may vary.
- Cool the muffins on a rack and store in an airtight container for up tp five days.
- The muffins also freeze well.
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/
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