Carrot, Nut, and Coconut Muffin

Name: Carrot, Nut, and Coconut Muffin
Yield: 16
Ingredients: 2 cups all-purpose flour; 1 1/4 cup granulated 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 ripe green apple, diced; 1 pinch of salt; Acessories; 16 muffin liners with a diameter of 6.5 cm

1
2 cups all-purpose flour
2
1 1/4 cup granulated 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 ripe green apple, diced
12
1 pinch of salt
13
Acessories
14
16 muffin liners with a diameter of 6.5 cm

Ingredients

1
2 cups all-purpose flour
2
1 1/4 cup granulated 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 ripe green apple, diced
12
1 pinch of salt
13
Acessories
14
16 muffin liners with a diameter of 6.5 cm

Directions

1
1
2
Preheat the oven to medium temperature
3
In a bowl, whisk together flour, baking soda, cinnamon, and salt
4
Add coconut, grated carrot, half cup chopped nuts, and mix well
5
2
6
In another bowl, whisk together eggs, butter, and vanilla extract
7
Peel and grate the apple
8
Add it to the egg mixture
9
Combine with the flour mixture, mixing well
10
3
11
Divide the batter among the muffin liners, filling them 3/4 of the way
12
Sprinkle with remaining nuts and bake for 15 minutes or until a toothpick inserted comes out clean
13
Remove from oven and let cool on a wire rack for 5 minutes
14
Unmold and serve.