Carrot Coconut Muffins

Makes 36

Ingrediants:

WET:
1 cup 250 mL vegetable oil
1 cup 250 mL white sugar
8 8 eggs
2 1/3 cup 375 ml apple juice
4 cups 1000 mLgrated carrots
1 cup 250 mL shredded coconut
1 cup 250 mL raisins
DRY:
2 cups 500 mL white flour
2 cups 500 mL whole wheat flour
1 cup 250 mL chopped nuts
6 tsp 30 mL baking powder
2 tsp 10 mL baking soda
2 tsp 10 mL cinnamon
1 tsp 5 mL salt

Instructions:

  1. Blend (or mix) the oil, sugar, eggs, and juice.
  2. Mix in the carrots, cococnut, and raisins. Don't blend in these ingrediants.
  3. Seperately, mix the dry ingrediants.
  4. Add the "dry" mixture to "wet" mixture.
  5. Spoon the batter into muffin cups. Fill them mostly full.
  6. Bake at 375F (190C) for 25 minutes.
  7. When they are done, dump them out onto cookie racks to cool. If you leave them in the muffin cups, they may get a bit soggy.

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