July 05, 2008

Mango, Coconut & Carrot Spice Muffins

1 1/4 cups shredded carrot
1/2 cup cubed mango
1 1/2 cups flour
1/2 cup whole wheat flour
1 cup sugar
1 cup unsweetened applesauce
1/2 cup canola oil
1/3 cup shredded unsweetened coconut
2 teaspoons baking soda
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon cardamom
1 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon mace
1/4 teaspoon salt
3 large eggs

Preheat oven to 350. Grease and flour or line 20 wells in a muffin tin. In a large bowl, mix together flour, baking soda and all of the spices. In a small bowl or large measuring cup, whisk together the eggs, oil, sugar, applesauce and vanilla. Pour into the dry mixture and mix thoroughly. Fold in the carrots, coconut and mango. Fill each well 3/4 of the way full and bake 20 minutes or until a toothpick inserted in the center of the center muffin comes out clean. Remove from pan and cool on a wire rack.

My thoughts:
These are super moist and flavorful muffins. The combination of fruits, vegetables and spices might seem odd, but it totally works, I promise! These muffins also freeze well, we like to make a batch on the weekends and then freeze the rest in a single layer. They defrost really quickly once you take them out of the freezer without any change to the texture or flavor.