Categories: Breakfast, Muffins
Ingredients
- Topping
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
- Muffins
- 2 cups all-purpose flour
- 1 1/4 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 cups peeled grated carrots
- 1 cup peeled grated apple
- 1/2 cup finely chopped hazelnuts
- 1/2 cup dried currants or 1/2 cup raisins
- 1/2 cup sweetened flaked coconut
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
Directions
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Topping: in a small bowl, add sugar and cinnamon; stir to combine; set aside.
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Muffins: Add the first 5 ingredients to a mixing bowl; stir to combine.
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Add in carrots, apple, hazelnuts, currants/raisins, and coconut; stir to combine.
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In another bowl, add oil, eggs, and vanilla; whisk to combine.
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Add the dry ingredients to the liquid ingredients; stir just until moistened (do not overmix).
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Pour batter into muffin cups that have been lightly buttered or sprayed with non-stick cooking spray.
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Sprinkle topping mixture over batter.
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Bake at 400° 20-25 minutes or until golden and pick comes out clean.
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Let pan cool on wire rack before turning muffins out of pan.