Carrot Muffins

Submitted by Jenny Hodges

2 cups grated raw carrot (about 2-3 peeled carrots)

1 large apple, peeled and grated

2 cups flour

1 cup sugar

3/4 tsp. baking soda

1 1/2 tsp. baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

1 cup coconut (optional)

1/2 cup pecans or walnuts toasted and coarsely chopped (optional)

3 large eggs

1 tsp vanilla

1/2 cup oil

1/4 cup water 

1. Preheat oven to 350, and place paper liners in 18 muffin cups. 
2. Peel and grate carrots and apple, set aside.
3. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt and cinnamon.  Stir in the nuts and coconut. Set aside.
4. In a separate bowl whisk together the eggs, oil, water, and vanilla extract.  Fold the wet ingredients, along with the grated carrots and apples, into the flour mixture.  Stir just until moistened.  Evenly divide batter between muffin cups and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Let cool on a wire rack for ten minutes.  Top with cream cheese frosting if desired.

cream cheese topping (optional)

1/4 cup butter

4 oz cream cheese

3 Tbsp. powdered sugar

1/2 tsp vanilla 

Cream together butter and cream cheese (works best if at room temp).  Add vanilla and powdered sugar and blend.

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