Purple Carrot Muffins with Coconut and Blackcurrants

ameanderingmango.blogspot.com
makes a dozen
Ingredients

• 1 1/2 cups flour (half millet, half plain)
• 1/2 cup coconut
• 2 tsp baking powder
• pinch sea salt
• 1/3 cup raw sugar
• 2 eggs, lightly beaten
• 1 cup yoghurt
• 1 tsp vanilla extract
• 1/3 cup oil (non fragrant oil like canola, rice bran etc)
• 2 medium purple carrots, grated
• 1/3 cup dried blackcurrants​

Preparation​

1. Preheat oven to 350 degrees.
2. In a medium bowl, sift in flours, add coconut, baking powder, salt and sugar – stir to combine. In a separate bowl add wet ingredients. Add in eggs, yoghurt, vanilla, oil and combine well. Add wet ingredients into dry and mix well but be careful not to overwork as it will toughen the texture of the muffins. Add in grated carrots and currants. Mixture should be thick but not too dry. Place into muffin pan and bake for 25-30 minutes or until knife inserted comes out clean. Take out and let rest. I keep my muffins in the fridge – perfect for a morning or afternoon snack.