Quick, Easy -N- Fast Country Muffins With Carrots, Coconut and Pecans Recipe

vegetable spray
2 1/2 C. all-purpose flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 T. ground cinnamon
1 1/3 C. granulated sugar
4 eggs
1 1/4 C. oil
1 T. vanilla extract
3 large carrots, peeled and grated
1 large Granny Smith apple, peeled and chopped into 1/4-inch dice
1/3 C. raisins
1/3 C. sweetened flaked coconut
1/3 C. chopped pecans

Preheat oven to 375F. Line 15 muffin cups with paper liners and spray the top of the pan lightly with vegetable spray.

In a bowl, sift the flour, baking powder, baking soda, salt and cinnamon. In a separate large bowl, whisk the sugar, eggs, oil and vanilla. Add the carrots, apple, raisins, coconut and pecans to the egg mixture and stir well to combine. Add the flour mixture to the egg mixture and stir just until blended. Do not overmix. Scoop batter into prepared muffin pan. The batter should be thick enough to mound slightly above the muffin pan line.

Bake 25 to 30 minutes or until the tops spring back when pressed lightly and a toothpick inserted in the center of the muffin comes out clean. Cool for 5 minutes.

Makes 15 muffins.


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