Carrot Muffins

The other day, at like 9:30pm I decided it would be a good time for me to make some carrot muffins. I really struggle to accurately estimate the prep time and cooking time for baked goods. Luckily, I had a good documentary I watched while I grated and peeled, so it made staying up until 11pm more doable.

These are my moms carrot muffins, that I can always find in the bread drawer and in the freezer when I go home. Its just a staple item. We eat them for breakfast and for snacks, and they are GOOD.
Don't underestimate the power of carrots, apples, and pineapple combined (oh and a good cup of sugar helps too).

*Note: I omitted the coconut and raisins because I didn't have any, and they were fine. I also didn't have crushed pineapple, so I just put my diced pineapple in the blender for a few pulses to get it crushed. I really recommend the nuts on top, but that's just me. Makes 24 muffins. These keep really well during the week -- three days later they are still very moist. I actually preferred the day after muffins better than right out of the oven, but who knows! We kept in an airtight container and they lasted for well over a week. I also froze half of them to pull out down the road. 


1 cup granulated sugar
1 ¼ cups all-purpose flour
1 cup white whole-wheat flour
1 Tablespoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
½ cup sweetened or unsweetened shredded coconut
¾ cups raisins
1 large apple, peeled and shredded
1 8-counce can crushed pineapple, drained (reserve 1/3 cup joice)
2 cups shredded carrots
3 eggs
2/3 cup vegetable oil
1 teaspoon vanilla

¼ cup coarsely chopped pecans or walnuts

Preheat the oven to 350 degrees. Spray two muffin tins. In a large bowl, whisk together the sugar, flours, cinnamon, baking soda and salt. Add the coconut raisins, apple pineapple and carrots and stir to combine.
 In a separate bowl, whisk the eggs with the oil and vanilla and reserved 1/3 cup pineapple juice. Pour into the bowl with the dry ingredients and stir until just combined.

Spoon the batter into prepared pans, filling each cup three-quarters full. Top with chopped nuts. Bake for 25-30 minutes or until a toothpick inserted into middle comes out clean. Cool muffins in the pan for 5 minutes, then turn out onto a rack to finish cooling. 

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