Carrot-Coconut Muffins

Food Network Magazine January/February 2018, p. 65

1 ½ cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon ground ginger

½ teaspoon salt

¾ cup packed light brown sugar

½ cup plain whole-milk yogurt

1/3 cup coconut oil, melted

2 large eggs

1 teaspoon pure vanilla extract

1 ½ cups grated carrots (about 3)

½ cup sweetened shredded coconut, plus more for topping

½ cup chopped macadamia nuts

¼ cup finely chopped crystallized ginger

½ cup confectioners’ sugar

2 teaspoons water

Preheat the oven to 375F. Line as 12-cup muffin pan with paper liners. Whisk the flour, cinnamon, baking powder, baking soda, ground ginger and salt in a large bowl; make a well in the center. Whisk the brown sugar, yogurt, coconut oil, eggs and vanilla in a small bowl; pour into the well in the flour mixture and stir until combined. Fold in the carrots, coconut, macadamia nuts and crystallized ginger.

I couldn't find crystallized ginger, which made me sad because I'm sure it would have been a stellar addition.

Divide the batter among the muffin cups, filling them three-quarters of the way. 

The recipe makes too much batter to only fill the cups up 3/4 full. But they bake just fine with more in them.

Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

Meanwhile, make the glaze; Stir the confectioners’ sugar with the water in a small bowl. Spread about 1 teaspoon glaze on each muffin and sprinkle with coconut.

Lay it on thick! It's good stuff!

Just a little sparkle on top.

My Rating: 5/5 "Even though I couldn't find the ginger these were still amazing. They stayed moist despite all the different textures within the batter. Each of the ingredients got to shine in the final product. The glaze on top? A perfect finish."