Lisaopolis.comA Nurse's Journey to a Healthy and Balanced Life

A couple days ago I wanted to make something warm for breakfast. I decided to make some carrot muffins.

I used one of my own muffin recipes morphing to suit my carrot muffins. I added some coconut to them to make things more interesting. The result was a very hearty tasting, moist muffin. The carrot and coconut complemented each other well. My muffins were a house hold hit, and gone within less then a day.

Here is my recipe

Carrot Coconut Muffins

1 ½ cup all purpose flour
1 ½ cup whole wheat flour
1 cup not packed brown sugar
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
2 large eggs
1/3 olive oil
1 tsp pure vanilla extract
1 tsp rum extract
½- ¾  cup skim milk
2 tbsp white vinegar (to make sour milk)
½ cup unsweetened medium shredded coconut
1 tsp cinnamon
¼ tsp nutmeg
3-4 medium to large carrots chopped into pieces

Preheat oven to 350 degrees F. In a large bowl add all the dry ingredients (flours, baking powder, baking soda, salt, cinnamon, nutmeg, and coconut) and mix well. In a blender add the carrot pieces, brown sugar, eggs, vanilla extract, rum extract, olive oil, ½ cup skim milk, and vinegar. Blend until smooth. Add the carrot liquid mixture to the dry mixture and stir to create a smooth batter. If needed add more milk if the dough is too thick. Spoon batter into muffin tins. Bake for about 25-30 minutes or until a tooth pick inserted comes out clean. Serve warm or cool.