Carrot Cake Muffins (based on this recipe)
2 1/2 cups whole wheat pastry flour or King Arthur's white whole wheat flour
1 Tbs baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1 cup milk
1/2 cup canola oil
1/2 cup sugar
1/2 cup honey
2 tsp vanilla
1/2 cup roughly chopped walnuts
1/2 cup pineapple, almost-pureed in the food processor (leave some chunks)
1/2 cup unsweetened shredded coconut
2 cups grated carrots
Heat oven to 350. Sift together flour, baking powder, baking soda, salt and spices. Set aside.
In another bowl mix milk, sugar, honey, canola oil, pineapple, and vanilla. Gradually add dry ingredients to wet ingredients, mixing by hand throughout. Then fold in coconut, carrots, and walnuts.
Pour batter into lined muffin tins, filling 3/4 of the way. Bake for 12-15 minutes. Makes 2 dozen muffins.
Coconut Cream Cheese Icing
1/4 cup butter, softened
1/4 cup cream cheese1/2 cup coconut milk
2-3 tsp vanilla
4 cups powdered sugar
1 cup unsweetened shredded coconut
Cream butter until light and fluffy. Add coconut milk and vanilla. Add powdered sugar and mix until smooth (this was easiest with an electronic mixer). Add coconut and stir to combine.
Enjoy eating your vegetables!