1/4 cup plus 2 tablespoons dried flaked unsweetened coconut, divided
Instructions
Preheat oven to 350°F. In a large bowl, mix together flour, sugar,
brown sugar, baking soda, cinnamon and salt; break up any brown
sugar lumps with your fingers or a wooden spoon.
In a separate bowl, whisk together eggs, oil and vanilla, then add to
flour mixture and stir just until combined. Add apples, raisins,
carrots, walnuts and 1/4 cup of the coconut and stir gently until
well combined.
Spoon batter into 16 paper-lined muffin tins, filling each about 2/3
full. Top evenly with remaining 4 teaspoons coconut and bake for
25 to 30 minutes, or until cooked through.
Originally Submitted
8/4/2009
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