Carrot Cake MuffinsFrom THE INN AT VAUCLUSE SPRING
Cooking Time:20 - 25 minutes
2 1/4 cups flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 cup vegetable oil
2 tsp. vanilla
1 lb carrots, grated (use fine shred)
2 cups flaked coconut
16 oz crushed unsweetened pineapple (well drained)
1 cup chopped walnuts
Preheat oven to 350 degrees.
Combine dry ingredients in medium bowl. Set aside.
Combine wet ingredients in large bowl using wooden spoon. Stir in dry ingredients and mix well. Add carrot, coconut, pineapple and walnuts and mix well. Spoon batter into greased muffin tins using 1/3 cup measure, leveled.
Bake 20 to 25 minutes until top springs back from touch and toothpick comes out clean. Allow to sit for a couple of minutes in muffin pan, then remove.
Serve with cinnamon sugar butter:
Mix together 2 T. sugar and 1 tsp. ground cinnamon
Whip 1 stick soft butter. Add cinnamon sugar mixture