Moist,delicious and easy to make,these carrot muffins with coconuts and crunchy walnuts and pecans are perfect for breakfast,brunch or as a snack.It goes well with coffee,tea or your favorite drink.Can be made ahead of time and stores well wrapped and freezed for later use.
Ingredients1 1/2 cups All Purpose Flour
1 1/2 cups Sugar
2 1/2 cups Shredded carrots
3 Eggs - 2 whole eggs + Only egg white from the other egg
1/2 cup Shredded sweetened coconut
1/2 tbsp + 1 tsp cinnamon powder(+/- per preference)
1/4 cup of chopped walnuts and pecans each
1 tsp Vanilla Extract
1 1/4 tsp Baking Soda
1 cup Oil
1/4 tsp Salt
Preheat the oven to 375 F.Measure flour,cinnamon powder,salt and soda to a bowl.In another bowl add oil,vanilla,sugar and eggs,using an electric mixer mix on medium speed.Sift the dry ingredients from the other bowl,add to the wet mixture and mix again on low for a minute.Add carrots,coconut and the nuts and gently mix to blend well.Grease a muffin pan with oil and dust with flour and pour the batter and bake for 20-25 mins or till a toothpick poked in the middle comes out clean.
Sending this to the event Christmas Delicacy.