Carrot Spice Morning Glory Muffins

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup packed light brown sugar
• 2/3 cup flavorless oil, such as canola, safflower, or corn
• 2 large eggs
• 3/4 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 cup shredded carrot (about 3, peeled and trimmed)
• 1/2 cup shredded sweetened coconut
• 1/3 cup moist plump currant (optional) or raisins (optional)
• 1/3 cup pecans (optional) or walnuts, toasted, cooled and chopped (optional)

Directions

1. 1

   Center a rack in the oven and preheat the oven to 375 degrees F. Butter, spray, or line muffin pan.

2. 2

   In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda and salt. Stir in the brown sugar, making certain there are no lumps. In a large glass measuring cup or another bowl, whisk the oil, eggs, milk and vanilla extract together until well combined. Pour the liquid ingredients over the dry ingredients, and with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough- a few lumps are better than overmixing the batter. Stir in the carrots, coconut, currants, and nuts. Divide the batter evenly among the muffin cups.

3. 3

   Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.