Purple Carrot Muffin with Coconut and Raisins

Many of us are unfamiliar with the purple carrot but did you know that before the 17th century, almost all carrots cultivated were purple? It wasn't until the late 16th century that orange carrots were cultivated by the Dutch growers. They cross-bred the yellow and red carrots to produce the modern day orange carrot. It is thought that the orange carrots were sweeter tasting and more fleshy than the purple ones and these quickly became very popular.

According to some recent studies, purple carrots are actually more nutritious than orange carrots. Now, I've decided to make Purple Carrot Muffins. I can't wait to try them!

Ingredients:

1 cup plain flour, sifted

1/2 cup wholemeal flour
1/2 cup coconut, dessicated
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 raisins

Preheat oven to 180C.
In a medium bowl, add flours, coconut, baking powder, salt and sugar, stir to combine. In a separate bowl 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 raisins.  Place into muffin pan and bake for 25-30 minutes or until knife inserted comes out clean. Take out and let rest.

Recipe adapted from A Meandering Mango.

Looks, smells and tastes delicious! Hmmmm... love how all the ingredients complement each other so well.