Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C). Line a jumbo or a 12 cups muffin pan with liners.
Step 2
In a medium sized bowl, whisk together the
All-Purpose Flour (2 cups)
,
Baking Powder (1 Tbsp)
,
Ground Cinnamon (1/2 Tbsp)
,
Ground Ginger (1/2 tsp)
and
Salt (1/2 tsp)
. Set aside.
Step 3
In a large bowl, whisk together
Vegetable Oil (2/3 cup)
,
Eggs (3)
,
Brown Sugar (1 cup)
,
Vanilla Extract (1/2 Tbsp)
,
Apple Sauce (3/4 cup)
, and Zest of the
Orange (1/2)
. Whisk until well combined.
Step 4
Add flour mixture to wet ingredients, then add
Carrots (2 cups)
,
Raisins (1/2 cup)
,
Unsweetened Shredded Coconut (3/4 cup)
and
Chopped Pecans (1/2 cup)
. Fold everything together gently just until combined and no flour lumps remain.
Step 5
Spoon the batter into liners, filling them all the way to the top.
Step 6
Bake for 23-25 or until a toothpick inserted in the middle comes out clean. For regular size muffins, bake for 15-18 minutes.
Step 7
Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.
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