Coconut Carrot muffinsSubmitted by: BODYMINDFITNESS
Carrots, raw, 1 cup, grated(remove)
*coconut, sweetened & shredded 1/3cup (by NYgirly), 6 serving(remove)
*Canola Oil, 1 cup(remove)
*Organic Light Brown Sugar, 48 tsp(remove)
Raisins, 1 cup (not packed)(remove)
Egg, fresh, 4 large(remove)
*Organic cane sugar, 72 tsp(remove)
Vanilla Extract, 2 tsp(remove)
*Dole Crushed Pineapple , 1 cup drained (remove)
*Organic All-Purpose White Flour, 3 cup(remove)
Baking Soda, 1.5 tsp(remove)
Salt, 1 tsp(remove)
Cinnamon, ground, 1 tbsp(remove)
Nutmeg, ground, .5 tsp(remove)
Walnuts, 1 cup, chopped(remove)
beat eggs until light, gradually beat in sugar, oil and vanilla. Stir in pineapple.
Combine flour baking soda, salt, cinnamon, and nutmeg. Stir into egg mixture and then add carrot mixture and walnuts.
Place in lined muffin tins bake 45 to 50 minutes in preheated oven. Frost with coconut cream cheese frosting and sprinkle with finely chopped walnuts.
Serving Size: makes 48 cupcakes: 1 cupcake per serving
Number of Servings: 48
Recipe submitted by SparkPeople user BODYMINDFITNESS.