Carrot, Nuts, and Coconut Muffin

Name: Carrot, Nuts, and Coconut Muffin
Yield: 16
Ingredients: 2 cups all-purpose flour; 11/4 cups sugar; 1 cup grated carrot; 1 cup unsalted butter, softened; 3/4 cup chopped nuts; 1/2 cup shredded coconut; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 2 teaspoons vanilla extract; 3 large eggs; 1 green scallion, finely chopped; 1 pinch of salt; Acessórios: 16 muffin tin liners, 6.5 cm in diameter

1
2 cups all-purpose flour
2
11/4 cups sugar
3
1 cup grated carrot
4
1 cup unsalted butter, softened
5
3/4 cup chopped nuts
6
1/2 cup shredded coconut
7
2 teaspoons baking soda
8
2 teaspoons ground cinnamon
9
2 teaspoons vanilla extract
10
3 large eggs
11
1 green scallion, finely chopped
12
1 pinch of salt
13
Acessórios: 16 muffin tin liners, 6.5 cm in diameter

Ingredients

1
2 cups all-purpose flour
2
11/4 cups sugar
3
1 cup grated carrot
4
1 cup unsalted butter, softened
5
3/4 cup chopped nuts
6
1/2 cup shredded coconut
7
2 teaspoons baking soda
8
2 teaspoons ground cinnamon
9
2 teaspoons vanilla extract
10
3 large eggs
11
1 green scallion, finely chopped
12
1 pinch of salt
13
Acessórios: 16 muffin tin liners, 6.5 cm in diameter

Directions

1
Preheat oven to medium temperature
2
In a bowl, whisk together flour, baking soda, cinnamon, and salt
3
Add coconut, carrot, half cup of nuts, and mix well
4
In another bowl, whisk together eggs, butter, and vanilla extract
5
Grate the green scallion
6
Add it to the egg mixture and mix
7
Combine the dry ingredients with the wet ingredients and mix
8
Divide the batter evenly among the muffin tin liners, filling them 3/4 full
9
Top with remaining nuts and bake for 15 minutes or until a toothpick inserted comes out clean
10
Remove from oven and let cool on a wire rack for 5 minutes
11
Unmold and serve.