I felt the urge for carrot muffins, I looked through a few cookbooks but found nothing I really cared for, the trusty internet came through once again, I found this great recipe for Carrot Muffins on Joy of Baking - I've used this site before, the recipes are very straight forward and there are also videos to guide you along, if you prefer that kind of thing. I'm going to include the recipe here for your convenience or you can check out the original.
1/4 cup pecans or walnuts, toasted and coarsely chopped - I used pecans and did not toast them.
1 1/3 cups grated raw carrot
1 small apple, peeled and grated
1 1/3 cups all purpose flour
3/4 cup white sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup coconut
2 large eggs
1/2 cup safflower, corn, vegetable or canola oil
1/2 teaspoon pure vanilla extract
Preheat over to 350, place paper liners in 12 muffin cups.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots and apple. Set aside.
In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt and cinnamon. Stir in nuts and coconut.
In a separate bowl whisk together the eggs, oil and vanilla. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Divide the batter between the muffin cups and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.