Carrot and Coconut Muffin

Carrot and Coconut Muffin

On a rainy lazy afternoon lying on the bean bag with a novel in hand, I was thinking of preparing something different. There was only 5/6 carrots and a 1/2 cup grated coconut in my freezer.  So thought of trying muffins with carrots and coconut.

Here is how I bake the muffins.

Preheat: 180F
12 Muffin
Bakin time : 20 -25 min

Ingredients :

1 1/3 cups grated carrots

1/2 cup grated coconuts

Dry  Ingredients :

1 1/3 cups all purpose flour

1/2cup sugar (3/4 cup powdered sugar)

1/2 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1tsp cinnamon powder

Wet Ingredients :

2 large eggs

1/2 cup vegetable oil or  safflower oil

1/2 tsp vanilla extract

Methods:

In a large bowl whisk together all the dry ingredients. I prefer to sieve all the dry ingredients.

In another bowl whisk together all the wet ingredients ( eggs, oil and vanilla).

Fold the wet ingredients into the flour mixture.

Then fold carrot and coconut into it. 

Evenly divide the batter between the prepared muffin cups. 

Bake for 20-25 min or until it is cooked.

Serve with  dollop of cream cheese frosting .