Good Morning Muffins

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I was grating carrot to make carrot cake, which is always an arm workout, and I decided to keep going while I was on a roll and make these muffins. I call these Good Morning Muffins because Carrot Apple Coconut Walnut muffins is too long. They are a bit labour-intensive and about as healthy as a commercial bakery muffin but good enough to make them worth it.

You need to make these muffins a little differently from how one would normally prepare muffins. The traditional way is to combine the dry ingredients and wet ingredients in separate bowls, mix them together and fold in your extras (like nuts, carrots, etc). But this dough is so dense that you need to combine the dry ingredients with the extras first, coating them thoroughly with the dry mix, before combining them with the wet ingredients.

You can add 1/2 c of raisins if you like, we just have a decided raisin-hater in the family so I leave them out.

Ingredients:

• 2 c flour
• 1 /14 c white sugar
• 1 1/2 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp salt
• 2 c grated carrots (approx. 3 large)
• 1/2 c chopped nuts
• 1/2 c sweetened shredded coconut
• 1 apple, peeled and grated
• 3 eggs
• 3/4 c vegetable oil
• 1 1/2 tsp vanilla extract

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Directions:

1. Preheat oven to 350 degrees.
2. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Stir in grated carrot, nuts, coconut and grated apple, mixing well.
3. Combine eggs, oil and vanilla extract in a small bowl. Stir into dry mixture.
4. Spoon into a prepared muffin tin lined with paper muffin cups.
5. Bake for 20-25 minutes.

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Nutritional Information*

• Servings: 12
• Calories per serving: 347
• Total Fat: 19 g
• Saturated Fat: 2.5 g
• Total Carbohydrates: 41.8 g
• Dietary Fiber: 1.8 g
• Sugar: 23 g
• Protein: 4.2 g

*Nutritional Information estimated using MyFitnessPal