Yield: about 16 muffins

Ingredients

2 cups all-purpose flour
1 tbsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup sugar
1/3 cup packed light brown sugar
2/3 cup canola oil
2 large eggs
1 tsp. vanilla extract
3/4 cup milk
1 cup shredded carrot
1/2 cup shredded sweetened coconut
1/2 cup raisins
1/3 cup pecans or walnuts, toasted and chopped (optional)

  • step 1: HideShow Images

    Preheat the oven to 375 F.  Line a muffin pan with paper liners.  In a medium bowl, combine the flour, baking powder, cinnamon, ginger, baking soda and salt.  Stir together to combine, and set aside.  In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, brown sugar and canola oil.  Mix until smooth.  Add in the eggs and vanilla extract and beat until incorporated.  Add in the dry ingredients in two additions, alternately with the milk, mixing each addition just until incorporated.  Mix in the shredded carrot.  Using a rubber spatula, gently fold in the coconut, raisins, and nuts (if using).

  • step 2: HideShow Images

    Divide the batter evenly among the muffin cups.  Bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.  Allow to cool in the pan 5 minutes, then remove the muffins to a wire rack to cool completely