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Carrot & Coconut Muffins

Roberta Reynolds
This muffin is one of our family favorites. Colorful and rich with shreds of carrot, but we don’t stop there. Enter sweetened grated coconut. Tropical and earthy, and just right with a cup of coffee for your much deserved morning break. Make a bunch and freeze them – you will be so proud of yourself.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 24 muffins

Ingredients
  

  • 3 cups unbleached all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon ground allspice
  • 4 large eggs
  • ¾ cup buttermilk
  • ½ cup plus 2 tablespoons canola oil
  • 3 cups grated carrot
  • 1 cup sweetened shredded coconut (plus extra for sprinkling on top)

Instructions
 

  • In a large mixing bowl, combine flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and allspice.
  • Gently stir in grated carrot and coconut.
  • In a medium bowl, whisk together eggs, buttermilk, and canola oil. Stir into flour mixture, just until moistened.
  • Scoop into greased muffin tins, filling about 1/2 inch from the top.
  • Bake at 350 degrees about 15-20 minutes, or until set on top.
  • Let cool in the baking tins for about 10 minutes, then remove from tins and cool on a cooling rack until you can’t stand it anymore and dig in.