SPICY CARROT MUFFINS
2 c. all-purpose flour
1 1/4 c. brown sugar
1 tbsp. pumpkin pie spice
2 tsp. baking soda
1/2 tsp. salt
2 c. shredded carrots
1 c. flaked coconut
1/2 c. chopped pecans or walnuts
3 eggs, beaten
1 c. vegetable oil
1/2 tsp. vanilla extract
Granulated sugar for topping
Preheat oven to 375 degrees. Combine flour, brown sugar, pumpkin pie
spice, baking soda and salt in a large bowl.
In a separate bowl large bowl, combine remaining ingredients, except
granulated sugar; mix well. Add the carrot mixture to the flour mixture,
stirring until moistened. Line 24 muffin cups with paper baking cups; spoon
mixture into muffin cups. Sprinkle tops with granulated sugar.
Bake for 18 to 20 minutes or until a wooden toothpick inserted in center
comes out clean. Remove from pans and cool on wire racks. Serve with butter,
butter or cream cheese. (They taste wonderful with cream cheese frosting!)
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