2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup shredded coconut
1 cup grated carrot
3/4 cup chopped walnuts
3 large eggs
1 cup whole milk
2 teaspoons vanilla extract
1 medium green apple (optional)
Auxiliary materials
16 muffin forms with a capacity of 1/2 cup, greased or lined with paper with a diameter of 6.5 cm
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup shredded coconut
1 cup grated carrot
3/4 cup chopped walnuts
3 large eggs
1 cup whole milk
2 teaspoons vanilla extract
1 medium green apple (optional)
Auxiliary materials
16 muffin forms with a capacity of 1/2 cup, greased or lined with paper with a diameter of 6.5 cm
Preheat the oven to medium temperature
In one bowl, whisk together flour, baking powder, cinnamon, salt, and sugar
Mix in the coconut, carrot, half cup of walnuts, and stir well
In another bowl, whisk together eggs, milk, and vanilla extract
Grate the apple (if using) and add it to the egg mixture
Combine the two mixtures and fold
Divide the batter among the muffin forms, filling them 3/4 of the way
Dust with remaining walnuts and bake for 15 minutes or until a toothpick inserted comes out clean
Remove from oven and let cool on a wire rack for five minutes
Unmold and serve.
