Carrot, coconut and raisin muffins

I was actually going to make some coconut cookie balls that I had seen on Eves blog. Then I noted I had some carrots in the vegetable rack starting to look a little limp. Now for those of you who know me, will know that I would ordinarily send such vegetables to the compost bin, but if I can transform them into an edible delight, then I will certainly try. Well that is exactly what I did last night. I made some carrot, coconut and raisin muffins for the working week ahead. These muffins were a little on the dry side. I think I didn't distribute the raisins evenly; or maybe the carrots were too gone, but its something that is easily rectified with a cuppa tea or coffee.

Another thing I noticed, these muffins tops compared to ones I've made before were very neat and smooth. I made this recipe using American cups. Its the one time my American cup measurements, inherited at University from an American exchange student come out.

Carrot, Coconut and raisin muffins

Makes 12

Ingredients

2 cups plain flour

3/4 caster sugar

2 teaspoons baking powder

1/2 teaspoon bicarbonate of soda

1 cup carrot, grated

1/2 cup raisins

1/2 cup of flaked coconut

2 eggs, lightly beaten

1/2 cup buttermilk

1/2 cup milk

2 teaspoons vanilla extract

Method

Preheat oven to gas mark 5. Line a 12 cup muffin tin with paper muffin cups.

Mix the flour, sugar, baking powder and soda in a large bowl. Stir in the carrot, raisins and coconut. In another bowl, mix together the eggs, buttermilk, milk and vanilla extract. Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined. Carefully spoon the batter into the prepared muffin cup, dividing it evenly. Bake in the oven for 25 - 30 minutes, or until risen and golden. Serve warm and cold. Adapted from Catherine Atkinson Muffins Galore.