These super moist muffins are a great way to use up an excess of carrots.
- 1 1/2 cups flour
- 3/4 cup sugar
- 1/4 cup unsweetened shredded coconut
- 1 teaspoon baking powder
- 1/2 teaspoon allspice
- 2-3 tablespoons minced candied (crystallized) ginger
- 1/2 teaspoon ginger
- pinch salt
- 1 egg
- 1/2 cup canola oil
- 1/2 cup whole milk
- 2 cups finely shredded carrot
Preheat oven to 350. Line or grease and flour 12 wells in a muffin tin.
In a large bowl, mix (using a mixer or a big spoon) all ingredients together until a thick batter forms. Divide evenly among the wells in the muffin tin. Bake 15 minutes or until a toothpick inserted into the center of the center muffin comes out with just a few moist crumbs. Cool on a wire rack.