A lot of magazines now have really good recipes in them. We get Parenting Magazine and every month, I find myself tearing out at least two recipes. This is one from the April 2013 issue. There was a section on carrots and what to do with them. I had some that needed to be used and I always love an excuse to make muffins so the Carrot Apple Coconut Muffin recipe caught my eye.
I dislike dried coconut (but love the fresh stuff) so left it out. In it’s place, I used some minced ginger. I thought it made a nice substitute. The batter was really wet after I mixed all the ingredients, so I was a little concerned, but the muffins are super moist so it was ok. The original recipe suggested making mini muffins (for mini mouths) but I made regular sized ones this time. The recipe produced 12 regular muffins and claims to produce 30 mini muffins.
1 1/2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 peeled, grated carrots (1 cup)
1 large or 2 small peeled, grated apple (1/2 cup)
1/2 tsp peeled, minced ginger
1 tsp vanilla extract
1/3 c milk
1/4 c vegetable oil
1/2 c honey
Yield: 12 muffins
TKT: 40 minutes
Preheat oven to 350
Grate carrots and apples
Combine eggs, vanilla, milk, vegetable oil, and honey in a mixer. Blend together.
Add carrots, apple, and ginger.
Slowly add dry ingredients while mixer is on.
Place batter into muffin tins.
Bake 20-25 minutes or until knife comes out clean
For mini muffins bake 15 minutes. Makes 30 mini muffins.