Carrot Muffins

Name: Carrot Muffins
Yield: 7 servings
Cuisine: American
Ingredients: 100 g White Flour; 50 g Whole Wheat Flour; 35 g Shredded Coconut (as you like); 5 g Baking Powder; 75 g Vegetable Oil; 50 g Yogurt; 60 g Brown Sugar; 1 Egg; 150 g Carrots

Chez-k @cook_4443108

More details at
http://www.chez-k.org/muffins/carrot-muffins/

Chez-k @cook_4443108

More details at
http://www.chez-k.org/muffins/carrot-muffins/

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Ingredients

7 servings

100 gWhite Flour
50 gWhole Wheat Flour
35 gShredded Coconut (as you like)
5 gBaking Powder
75 gVegetable Oil
50 gYogurt
60 gBrown Sugar
1Egg
150 gCarrots

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Steps

1

Operation Time / 25 min Oven Temperature / 350F Baking Time / 24 min
2

Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
3

Sift the white flour, whole wheat flour and baking powder into a medium-sized bowl. Add the shredded coconut and whisk. Set aside until use.
4

Mince the carrots with a kitchen mixer and set aside until use.
5

Add the vegetable oil, egg, yogurt and brown sugar to a large mixing bowl and whisk well.
6

Add the minced carrots and whisk well.
7

Add the flour mixture to the wet mixture and use a rubber spatula to mix well.
8

Divide the batter evenly among the lined cups.
9

Bake, rotating the tins halfway through. Transfer tins to wire racks to cool completely before removing the muffins.