Coconut Carrot muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
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)
mix carrots, coconut and Brown sugar let stand 60 minutes. preheat oven 350.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 164.1
- Total Fat: 8.4 g
- Cholesterol: 15.4 mg
- Sodium: 109.2 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 0.9 g
- Protein: 1.9 g
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