Coconut Carrot Muffins

Takes 30 minutes Makes 16 small muffins

1 cup brown sugar
1/2 cup vegetable oil
2 eggs
1 cup carrot, peeled, grated
1 cup fresh coconut, grated
1 teaspoon almond extract
1 1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
      Pinch of salt
1/2 cup cashews, chopped (optional)

The Day Before

1. Preheat oven 350°F. Line muffin pans with paper liners. Set aside.
2. In a large, mixing bowl, mix sugar, oil, and eggs. Blend in carrots, coconut, and almond extract. Sift in remaining ingredients, and mix only until incorporated and still. Don't over mix! Spoon into prepared muffin pans.
3. Bake for 15 minutes or until toothpick inserted into the center of each muffin comes out clean. Remove from heat and cool completely on wire rack. Freeze muffins.

In the Morning

     4.  Pack straight from the freezer to thaw in time for lunch. Alternatively,
          frost with your child's favorite frosting.

 

 

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