Makes about 12 muffins
2 cups (500 mL) flour
1/2 cup (125 mL) sugar
1 tablespoon (15 mL) baking powder
11/2 teaspoons (7 mL) cinnamon
1/2 teaspoon (2 mL) ground ginger
1/4 teaspoon (1 mL) baking soda
1/4 teaspoon (1 mL) salt
1/3 cup (75 mL) packed light brown sugar
2/3 cup (150 mL) canola or other tasteless oil
2 large eggs
3/4 cup (175 mL) milk
1 teaspoon (5 mL) vanilla
1 cup (250 mL) shredded carrots (about 3)
1/2 cup (125 mL) shredded coconut
Preheat oven to 375 degrees F (180 C).
Line a muffin tin with paper muffin cups.
In a large bowl, whisk together the first seven dry ingredients, then stir in the brown sugar, making sure there are no lumps. In another bowl, whisk together the oil, eggs, milk and vanilla, then pour the liquid ingredients over the dry ingredients and mix gently but quickly until just combined. Fold in the carrots and coconut, and divide the batter evenly among the muffin cups.
Bake for 20 minutes, or until a tester comes out clean.