Carrot Muffins

• 1 cup shredded coconut
• 14 cup sugar
• 13 cup vegetable oil
• 2 tablespoons orange juice (see description note)
• 12 teaspoon vanilla extract
• 1 egg
• 1 egg white
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 12 teaspoon ground allspice
• 14 teaspoon salt
• 34 cup whole wheat flour, plus
• 2 tablespoons whole wheat flour
• 1 12 cups shredded carrots (see description note)
• 12 cup ground walnuts

1. Preheat the oven to 350F Spread the coconut on a baking sheet and toast in oven for about 5 minutes.
2. Set aside on counter.
3. In a bowl, combine the sugar, oil, juice, vanilla, and eggs.
4. Stir in the baking powder, baking soda, allspice, and salt.
5. Add the flour and mix.
6. Stir in the shredded carrots, walnuts, and most of the coconut.
7. Oil a standard muffin tin and scoop the batter inches Bake for 25 minutes.

shredded coconut, sugar, vegetable oil, orange juice, vanilla, egg, egg, baking powder, baking soda, ground allspice, salt, whole wheat flour, whole wheat flour, carrots, ground walnuts

Taken from www.food.com/recipe/carrot-muffins-228802 (may not work)