Carrot Muffins with Coconut

Votes: 1

Time: 2 hours.
Complexity: easily
Quantity: 12 muffins

Nutritional value per serving:

Serving size: 1 of 12
Calories 281, total fat 13 G., saturated fats 8 G., proteins 4 G., carbohydrates 39 G., fiber 2 G., cholesterol 32 mg, sodium 199 mg, sugar 25 G.

These carrot-coconut muffins are fluffy, moist, and delicious. They're incredibly easy to make and perfect for breakfast or dessert, but you'll definitely want to munch on them all day! Along with carrots and coconut, macadamia nuts and candied ginger are added to the batter, while ground ginger and cinnamon round out the rich flavor profile. For a festive twist, top the muffins with a simple icing and sprinkle with coconut flakes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups premium flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon of baking soda
0.5 tsp ground ginger
0.5 tsp salt
3/4 cup light brown sugar
0.5 cup plain whole milk yogurt
1/3 cup coconut oil, melted
2 large eggs
1 tsp vanilla extract
1.5 cups grated carrots (about 3 pcs.)
0.5 cups sweet coconut flakes + extra for sprinkling
0.5 cup chopped macadamia nuts
1/4 cup finely chopped candied ginger
0.5 cup powdered sugar
2 teaspoons of water

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 190°C (375°F). Line a 12-cup metal muffin tin with paper liners. In a large bowl, combine flour, cinnamon, baking powder, baking soda, ground ginger, and salt; make a well in the center. In a small bowl, combine brown sugar, yogurt, coconut oil, eggs, and vanilla extract; pour into the well with the flour mixture and knead until smooth. Stir in carrots, coconut, macadamia nuts, and candied ginger.
Divide the batter evenly among the muffin tins, filling them three-quarters full. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, 20-25 minutes. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Meanwhile, prepare the glaze:

In a small bowl, combine powdered sugar and water. Spread about 1 teaspoon of frosting on each muffin and sprinkle with coconut.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Desserts / Cupcakes, biscuits / / Carrot dishes / Carrot cakes and muffins / Food Network - recipes

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