Carrot, Coconut, Apple Muffins Perfect for Breakfast or Snack

My family and I excited about the upcoming March Break next week. It is a much needed time-off from school and the routine during this long winter season. I just wish we will have some good weather :) 

During school holidays I like to make and keep snacks like healthy muffins, so my family and I can have it for brunch, breakfast, snacks or take with us when we travel to see attractions. This Carrot, Coconut, Apple Muffins recipe from the Model Bakery cookbook makes about 20 muffins. The muffins can be baked and stored in an airtight container at room temperature for up to 1 day.

2 1/2 cups unbleached all purpose flour

1 tsp baking powder

1 tsp baking soda

3/4 tsp fine sea salt

1/2 tsp ground cinnamon

1 1/2 cups shredded carrots

1 apple peel, core and shred

1 cup vegetable oil

1 1/2 cups sugar (I reduced the sugar to 1 cup brown sugar)

3 eggs

1 tsp vanilla (I didn't use)

2/3 cup sweetened shredded coconut (1/4 cup optional for sprinkling on top)

1/2 cup raisins

Combine the carrots and apples and keep it aside. Sift the flour, baking powder, baking soda, salt and cinnamon and leave it aside. Beat the oil and sugar using a handheld electric mixer on high speed until it becomes light in colour. Then add the eggs one at a time. If adding vanilla, add it then add the flour mixture in thirds, alternating them with two equal additions of the carrot mixture and mixing until combined. 

Mix in the coconut and raisins to the mixture. Scoop the batter to the lined muffin cups and if you wish sprinkle shredded coconut over the tops if you wish before baking it for about 15 to 20 minutes in a preheated 400F oven. Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack.

During the March Break don't forget to take some time to design Pillsbury Toaster Strudel and enter the Strudelgram contest before March 28th to win prizes. Check out the details and our designs here.

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