Carrot Muffins with Coconut
by Editorial Staff
Carrots are a proven base for baking. It was used as a natural sweetener when sugar was in short supply. Now you can experiment and try new combinations.
Cook: 40 mins
Servings: 6
Ingredients
- Wheat flour or any other flour – 240 Grams
- Almond Milk – 180 Milliliters
- Coconut Oil – 50 Milliliters
- Coconut flakes or grated coconut – 100 Grams
- Egg – 1 Piece
- Carrots – 2 Pieces
- Brown sugar – 180 Grams
- Soda – 1 Teaspoon
- Salt – 1 Teaspoon
- Orange zest – 1
Directions
- Peel the carrots and grate them on a coarse grater. Then combine it with milk, sugar, egg, zest and butter.
- In a separate bowl, stir together the flour, salt and baking soda. Then combine the dry and liquid mass.
- Place the dough in the molds. Sprinkle coconut on top or grate coconut.
- Bake muffins at 180 degrees for 25 minutes.
Have a nice tea!
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