Cinnamon Carrot Coconut Muffins

For my birthday, my mom gave me a ton of Sandra Lee cookbooks. For some reason I kept going back to this recipe, looking it over and then finally buying the ingredients to make them. I did modify the recipe a little as I went along, based on what my grocery store had and what I like. I was skeptical, but oh my goodness...



They were delicious! You would have NEVER guessed they came from her "Cooking Made Light" cookbook...

Anyway, here's the recipe! I know the ingredients sound weird, but WOW are they good. The picture doesn't do them justice.

Cinnamon Carrot Coconut Muffins

INGREDIENTS

(Pam) cooking spray
1 box (Cinnabon) cinnamon muffin mix
3 small jars (Gerber's) carrot baby food
3/4 cup (Baker's) shredded coconut
1/8-1/4 cup (Simply Apple) apple juice

DIRECTIONS

1) Spray mini-muffin liners with cooking spray.

2) Preheat oven to 400 degrees.

3) Mix muffin mix with baby food. Add in coconut. Mix well. Add in desired amount of apple juice (I use a little less than 1/4 cup) and mix well.

4) Using a spoon, spoon mixture into muffin liners until each one is a little more than halfway full. You should use exactly the dough amount you have.

5) Bake at 400 degrees for 18-20 minutes, until tops are golden brown.

6) Set on a wire rack to cool for 5 minutes.

7) Enjoy... warm! So good!