Carrot Muffins: Preheat oven to 350 degrees F (180
degrees C) and place rack in center of oven. Place paper liners in
a 12 cup muffin pan. Or lightly butter or spray the muffin cups with a non stick
or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and
then chop coarsely.
Peel and finely grate the carrots and
apple. Set aside.
In a large bowl, whisk
together the flour, sugar, baking soda, baking powder, salt, and ground
cinnamon. Stir in the nuts and coconut.
In a separate bowl, whisk together the
eggs, oil, and vanilla extract. Fold the wet ingredients, along with the
grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let
cool on a wire rack. After about 10 minutes remove the muffins from the pans and
cool completely on a wire rack.
Makes 12 standard-sized muffins.
Beat the butter and cream
cheese until very smooth with no lumps.
Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.
Place a dollop of
the cream cheese frosting on the top of each muffin.
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Carrot Muffins Recipe:
1/4 cup (25
grams) pecans or
walnuts, toasted and coarsely chopped
1 1/3 cups (120 grams) grated raw carrot (about 2-3 peeled carrots)
small apple, peeled
1 1/3 cups (175
grams) granulated white
1/2 teaspoon (2 grams)
teaspoon (4 grams)
(1 gram) kosher salt
(35 grams) dried coconut (sweetened or
unsweetened) (shredded or flaked) (optional)
eggs (100 grams out of shell), at room
1/2 cup (120 ml/115 grams) flavorless oil (safflower, corn, vegetable, or canola oil)
(2 grams) pure vanilla extract (optional)
Cheese Frosting: (optional)
(55 grams) unsalted butter, at room temperature
(115 grams) full fat cream cheese, at room temperature
tablespoons confectioners sugar (powdered or icing)
teaspoon (2 grams) pure vanilla extract