Spicy Carrot Muffins

• 2 c. all-purpose flour
• 1 1/4 c. brown sugar
• 1 Tbsp. pumpkin pie spice
• 2 tsp. baking soda
• 1/2 tsp. salt
• 2 c. shredded carrots
• 1 c. flaked coconut
• 1/2 c. chopped pecans or walnuts
• 3 eggs, beaten
• 1 c. vegetable oil
• 1/2 tsp. vanilla extract
• granulated sugar for topping

1. Preheat oven to 375u0b0.
2. In a large bowl, combine flour, brown sugar, pumpkin pie spice, baking soda and salt.
3. In a separate bowl, combine the remaining ingredients, except the granulated sugar; mix well.
4. Add the carrot mixture to the flour mixture, stirring until moistened.
5. Line 24 muffin cups with paper baking cups; spoon mixture into muffin cups.
6. Sprinkle tops with granulated sugar.
7. Bake for 18 to 20 minutes or until a wooden toothpick inserted in center comes out clean.
8. Remove from pans and cool on wire racks.
9. Serve with butter, margarine or cream cheese. Yields 24 medium size muffins.

flour, brown sugar, pumpkin pie spice, baking soda, salt, carrots, flaked coconut, pecans, eggs, vegetable oil, vanilla extract, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=442299 (may not work)