Carrot Muffins with Coconut

Ingredients:

• 1.5 cups premium flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon of baking soda
• 0.5 tsp ground ginger
• 0.5 tsp salt
• 3/4 cup light brown sugar
• 0.5 cup plain whole milk yogurt
• 1/3 cup coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1.5 cups grated carrots (about 3 pcs.)
• 0.5 cups sweet coconut flakes + extra for sprinkling
• 0.5 cup chopped macadamia nuts
• 1/4 cup finely chopped candied ginger
• 0.5 cup powdered sugar
• 2 teaspoons of water

Preparation:

1. Preheat oven to 190°C (375°F). Line a 12-cup metal muffin tin with paper liners. In a large bowl, combine flour, cinnamon, baking powder, baking soda, ground ginger, and salt; make a well in the center. In a small bowl, combine brown sugar, yogurt, coconut oil, eggs, and vanilla extract; pour into the well with the flour mixture and knead until smooth. Stir in carrots, coconut, macadamia nuts, and candied ginger.
2. Divide the batter evenly among the muffin tins, filling them three-quarters full. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, 20-25 minutes. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

3. Meanwhile, prepare the glaze:

   
   In a small bowl, combine powdered sugar and water. Spread about 1 teaspoon of frosting on each muffin and sprinkle with coconut.