Morning Glory Carrot Muffins
whole wheat flour
(one stick) melted and cooled
peeled and grated (about 2 cups)
8-ounce can crushed pineapple well drained and pressed dry with paper towels
Preheat the oven to 375 degrees and grease a 12-cup muffin tin and set aside.
In a large mixing bowl whisk together the flour, soda, cinnamon, and salt.
In a medium bowl whisk together the sugar, eggs, melted butter, and vanilla extract.
Gently fold eggs, butter and vanilla into the flour mixture. Add the carrots, pineapple, and coconut and fold together until just combine. Do not over mix.
Add 1/3 cup of the batter to each muffin cup. Bake the muffins until golden brown and a toothpick
inserted into the middle comes out with just a few moist crumbs attached, 25 to 30 minutes.
Let the muffins cool in the pan for 5 minutes and then flip them out onto a wire rack and let them cook for at least 10 minutes before serving.
Morning Glory Carrot Muffins https://www.yellowblissroad.com/morning-glory-carrot-muffins/