Preheat the oven to 400 degrees F. Spray twelve muffin cups with nonstick cooking spray.
Combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Add the egg, yogurt, butter and Vanilla Powder and mix with a wooden spoon; do not overmix. Stir in the carrots, apples, pecans, raisins, cranberries and coconut; the batter will be thick.
Fill each muffin cup with 1/3 cup batter. Bake for 20-25 minutes or until golden brown. Cool on a wire rack.
Preheat the oven to 200 degrees C. Spray twelve muffin cups with nonstick cooking spray.
Combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Add the egg, yogurt, butter and Vanilla Powder and mix with a wooden spoon; do not overmix. Stir in the carrots, apples, pecans, raisins, cranberries and coconut; the batter will be thick.
Fill each muffin cup with 80 ml batter. Bake for 20-25 minutes or until golden brown. Cool on a wire rack.
Madagascar Bourbon Pure Vanilla Powder
Pure Vanilla Powder
