Adapted by Ginger Carver from Foster’s Market
This very moist, chewy muffin is similar to carrot cake in texture and flavor. You can mix the batter the night before, refrigerate it overnight, and then bake the muffins in the morning.
Makes 1 Dozen Muffins
- 2 1/2 cups all-purpose flour (you can use half whole-wheat flour and half-all purpose flour, if you’d like)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 1/3 cups sugar (or 3/4 cups honey)
- 4 large eggs
- 1 1/4 cups canola or safflower oil (or 1/2 cup oil plus half cup unsweetened applesauce)
- 1 tablespoon pure vanilla extract
- 3 large carrots, peeled and grated
- 1 Granny Smith or other tart apple, peeled, cored, and diced
- 1/3 cup raisins
- 1/3 cups sweetened flaked coconut
- 1/3 cup chopped pecans (or walnuts)
1. Preheat the oven to 375 degrees
2. Line 12 large muffin cups with paper liners and spray the top part of the pan with vegetable oil spray.
3. Combine or sift together the flour, baking powder, baking soda, salt and cinamon in a a large bowl.
4. Whisk together the sugar, eggs, oil, and vanilla in a separate bowl.
5. Add the carrots, apple, raisins, coconut, and pecans to the egg mixture and mix well to combine.
6. Add the flour mixture to the egg-carrot mixture and stir just until the dry ingredients are moist and blended. Do not overmix. The batter should be thick enough to mound slightly above the muffin pan line.
7. Scoop the batter into the prepared muffin pan with a large ice cream scoop or 1/3 cup measure.
8. Bake 25 to 30 minutes, until the tops spring back when pressed lightly and a toothpick inserted in the center of a muffin comes out clean.
9. Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and serve immediately.
Note: These freeze really well. Pop into a ziplock bag and throw into the freezer. They heat up nicely in a toaster oven straight out of the freezer.