Carrot Oatmeal Muffins

Ingredients

• 1 teaspoon double-acting baking powder 
• 2 teaspoons baking soda 
• 0.8 cup brown sugar 
• 8 ounce pineapple with juice reserved crushed drained canned
• 1 cup canola oil 
• 2 cups carrots shredded
• 1 teaspoon cinnamon 
• 0.5 cup coconut or flaked
• 0.3 cup cream cheese softened
• 3  eggs beaten
• 1 cup flour all-purpose
• 0.5 cup raisins 
• 0.5 cup rolled oats uncooked
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 
• 0.8 cup sugar white
• 1 cup flour whole wheat

Equipment

• bowl
• oven
• knife
• muffin liners
• muffin tray

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
2. In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla.
3. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots, and pineapple.
4. In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.
5. Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.