Ingredients (18 to 20 muffins)
Grated raw carrot - 2 cups
All purpose flour - 2 cups
Sugar - 11/4 cups
Walnuts/Pecans toasted and coarsely chopped - 1/4 cup
Baking soda - 1/2 teaspoon
Baking powder - 1 teaspoon
Ground cinnamon - 1 teaspoon
Salt - 1/2 teaspoon
Eggs - 2
Grated coconut - 1/4 cup
Vanilla extract - 1 teaspoon
Vegetable oil - 1/4 cup
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant.Chop them coarsely.Peel and finely grate the carrots.
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 18 muffin cups.
In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut.
In a separate bowl whisk together the eggs, oil, and vanilla extract.
Fold the wet ingredients, along with the grated carrot, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.
Sending this Monthly Mingle - Appetizers & hors'Doeuvres hosted by Mansi
Recipe marathon Day 11 menu
Bhags - Chitrannam
Ranji - Fish Cutlet
Raaga - Potato Mushroom Cakes
Lakshmi - White chocolate truffles
Srivalli - Sadda roti
Dhivya - Spinach Cheese swirls
Swati - Arbi and Nutrinuggets in tomato gravy
Arundati - Tosca Cake
Siri - Eggplant rice
Sending this to AWED American hosted by Dhivya