Blender Coconut Carrot Muffins

• 1-1/2 cup All-purpose Flour
• 1-1/2 teaspoon Baking Soda
• 2 teaspoons Cinnamon
• 1 teaspoon Nutmeg
• 1/2 teaspoons Salt
• 2 whole Eggs
• 1 cup Vegetable Oil
• 1/2 cups Sugar
• 1/4 cups Brown Sugar
• 1 teaspoon Vanilla Extract
• 1-1/2 cup Carrot Pieces In One Inch Chunks
• 1/2 cups Coconut
• 1/2 cups Oatmeal, Optional

1. Preheat oven to 350oF. Grease muffin tins.
2. Sift flour, baking soda, cinnamon, nutmeg and salt into a large mixer bowl. Set aside.
3. Put eggs, oil, sugars and vanilla extract into the blender container. Cover and process at ON until smooth. Stop blender, add carrot pieces, cover and process at ON until carrots are finely chopped.
4. Pour over dry ingredients and mix only until dry ingredients are moistened. Mix in coconut and oatmeal.
5. Pour into prepared muffin pan and bake for 15-20 minutes or until an inserted toothpick comes out clean.
6. Cool on cooling racks.

allpurpose, baking soda, cinnamon, nutmeg, salt, eggs, vegetable oil, sugar, ubc, vanilla, carrot, coconut

Taken from tastykitchen.com/recipes/breads/blender-coconut-carrot-muffins/ (may not work)