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

1. Topping: in a small bowl, add sugar and cinnamon; stir to combine; set aside.

2. Muffins: Add the first 5 ingredients to a mixing bowl; stir to combine.

3. Add in carrots, apple, hazelnuts, currants/raisins, and coconut; stir to combine.

4. In another bowl, add oil, eggs, and vanilla; whisk to combine.

5. Add the dry ingredients to the liquid ingredients; stir just until moistened (do not overmix).

6. Pour batter into muffin cups that have been lightly buttered or sprayed with non-stick cooking spray.

7. Sprinkle topping mixture over batter.

8. Bake at 400° 20-25 minutes or until golden and pick comes out clean.

9. Let pan cool on wire rack before turning muffins out of pan.

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