Carrot & Nut Muffins

It's been a while.
I have a lot of excuses...
but instead of typing them up, I'll share something delectably healthy with you.

Exhibit A:

Exhibit B:

...and Exhibit C:

Are we still friends?


Here's that recipe...

Carrot & Nut Muffins
Makes 12 muffins
Slightly adapted from my mother

3/4 cup whole wheat flour
1/2 cup all-purpose flour
2/3 cup brown sugar
2 Tbsp wheat germ
2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
pinch (or two) salt

2 large eggs, beaten
1 Tbsp vanilla
2 cups grated carrot
1/2 cup crushed pineapple
1/2 cup unsweetened coconut
1/2 cup chopped pecans

Preheat oven to 350.  Whisk together dry ingredients, then stir together wet ingredients and combine.  Spoon into greased muffin tin and bake 30 minutes, or until lightly browned on top.  Cool on wire rack.

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