Carrot Coconut Muffins With Honey Butter Recipes

CARROT-COCONUT MUFFINS

Carrot-Coconut Muffins image

Provided by Food Network Kitchen

Time 2h

Yield 12 muffins

Number Of Ingredients 17

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup packed light brown sugar
1/2 cup plain whole-milk yogurt
1/3 cup coconut oil, melted
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups grated carrots (about 3)
1/2 cup sweetened shredded coconut, plus more for topping
1/2 cup chopped macadamia nuts
1/4 cup finely chopped crystallized ginger
1/2 cup confectioners' sugar
2 teaspoons water

Steps:

Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, cinnamon, baking powder, baking soda, ground ginger and salt in a large bowl; make a well in the center. Whisk the brown sugar, yogurt, coconut oil, eggs and vanilla in a small bowl; pour into the well in the flour mixture and stir until combined. Fold in the carrots, coconut, macadamia nuts and crystallized ginger.
Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
Meanwhile, make the glaze: Stir the confectioners' sugar with the water in a small bowl. Spread about 1 teaspoon glaze on each muffin and sprinkle with coconut.

CARROT AND HONEY MUFFINS

Carrot and Honey Muffins image

Make and share this Carrot and Honey Muffins recipe from Food.com.

Provided by Jogreen

Categories Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 9

Ingredients

2 cups flour
2 teaspoons baking soda
1 teaspoon mixed spice
1/2 cup raw sugar
1/2 cup liquid honey
1/2 cup raisins
2 1/2 cups grated carrots
3 eggs
1 cup oil

Steps:

Mix flour, baking soda & spice together.
Stir in sugar.
Make a well in mixture and add honey.
Add carrot & raisins.
Beat the oil and eggs together and add to the mixture.
Stir just to moisten. Do not overmix.
Add mix evenly to a 12 hole muffin pan.
Bake at 200'C for 20 minutes.
Remove from oven and allow to cool in muffin pans for 10 minutes before turning out onto a wire rack.

Nutrition Facts : Calories 357.4, Fat 19.7, SaturatedFat 3.1, Cholesterol 52.9, Sodium 244.7, Carbohydrate 42.9, Fiber 1.5, Sugar 24.7, Protein 4.2

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