Ingredients

The following ingredients have 6 Servings
  • 2 cups all-purpose flour
  • 3/4 cup light brown sugar (, packed)
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 cups grated carrots
  • 2 apples (, chopped)
  • 1/4 cup sweetened coconut
  • 1/2 cup chopped walnuts
  • 1/4 cup raisins
  • 1/4 cup dried prunes (, chopped)
  • 3 eggs
  • 2/3 cups Canola oil
  • 1/4 cup freshly squeezed orange juice
  • 2 teaspoons vanilla extract
  • zest of 1 orange
  • light brown sugar for sprinkling on top

Instruction

  • Preheat oven to 375.
  • Line a muffin tin with 6 “Texas-sized” muffin paper liners. If using cupcake tin, line all 12 with cupcake paper liners.
  • Whisk together the flour, brown sugar, baking soda, spices and salt.
  • Add in the carrots, apple, coconut, nuts, raisins, prunes, and zest; combine.
  • Mix the wet ingredients in a separate bowl: eggs, oil, orange juice and vanilla.
  • Add wet ingredients to the flour mixture and stir until combined.
  • Fill the muffin liners to the top. If using a cupcake tin, fill those all the way up, too.
  • Sprinkle light brown sugar on top of the muffins.
  • Bake for 22 to 25 minutes or until a toothpick comes out clean.
  • Cool in the pan for 5 minutes and then turn them out on a baking rack.