Farm Carrot Muffins

1 cup all-purpose flour
½ cup granulated sugar
3 tablespoons brown sugar
2 teaspoons cinnamon
¼ teaspoon ground ginger
⅛ teaspoon baking soda
1 ½ teaspoons baking powder
⅛ teaspoon salt
¾ cup carrots, washed, peeled, and shredded
¼ cup shredded coconut flakes
½ cup raisins
⅓ cup pecans, chopped
½ cup vegetable oil
1 egg
¼ cup milk
2 teaspoons vanilla Extract

Preheat oven to 350°F.

In a stand mixer or small bowl, whisk together the flour, sugars, cinnamon, ginger, baking soda, baking powder, and salt. Next, add the carrots, coconut flakes, raisins, and chopped pecans. Mix to combine.

In another bowl or a liquid measuring cup, combine the vegetable oil, egg, milk, and vanilla. Whisk until blended. Add the wet ingredients to the dry ingredients and fold until just combined.

Spray a muffin pan with baking spray or line with baking liners. Fill each muffin cup one-third of the way full with batter.

Bake for 25 to 30 minutes, until a knife inserted in the center comes out clean. Let cool to room temperature before removing from the pan.

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