Carrot Muffins

Muffins

3 ½ c flour

1 c. Sugar

4 tsp. Baking Powder

½ tsp. Salt

3 tsp. Cinnamon

1 tsp. Nutmeg

1 ½ c. Milk

3 Eggs

2 tsp. Vanilla

2/3 c. oil

1 c. Grated Carrots (pack carrots into measuring cup)

½ c Shredded Coconut

1/2 c. Chopped Pecans or Walnuts

In a mixing bowl, mix together flour, sugar, baking powder, salt, cinnamon, nutmeg, and nuts.  In another mixing bowl, mix together milk, egg, vanilla, oil, carrots, and coconut.  Mix the wet ingredients in with the dry, stir just until moistened (batter will be lumpy).  Lightly grease muffin tins and fill 2/3 full.  Bake muffins at 400 for 15-20 min.  Do not put in paper liners the muffin is hard to get out of the liner.

Cream Cheese Spread

8 oz. Cream Cheese, softened

½ c. Powder Sugar

1 tsp. Vanilla

Beat ingredients until smooth.