Coconut Carrot Muffins

Name: Coconut Carrot Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen.
Ingredients: 1 can (15 ounces) sliced carrots, drained; 1/2 cup canola oil; 1-3/4 cups all-purpose flour; 1-1/4 cups sugar, divided; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon pumpkin pie spice; 3/4 cup plus 1/2 cup sweetened shredded coconut, divided; 1 package (8 ounces) cream cheese, softened

If you like carrot cake, you'll probably like these muffins, too. They make a neat treat for an Easter get-together! I use canned carrots to save some extra time in the kitchen. —Brittany Carrington, Tehachapi, California

Ingredients

1 can (15 ounces) sliced carrots, drained
1/2 cup canola oil
1-3/4 cups all-purpose flour
1-1/4 cups sugar, divided
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
3/4 cup plus 1/2 cup sweetened shredded coconut, divided
1 package (8 ounces) cream cheese, softened

Directions

Preheat oven to 350°. Place carrots and oil in a food processor; cover and process until smooth. In a large bowl, whisk flour, 1 cup sugar, baking soda, salt, cinnamon and pie spice. Add carrot mixture to flour mixture; stir just until moistened. Fold in 3/4 cup coconut.
For filling, in another bowl, beat cream cheese and remaining sugar until smooth. Fill greased or paper-lined muffin cups half full with batter. Drop filling by rounded tablespoonful into center of each muffin; cover with remaining batter. Sprinkle with remaining coconut.
Bake 20-25 minutes or until golden brown. Cool 15 minutes before removing from pan to a wire rack. Serve warm.