I adapted a double-batch of Carrot-Coconut Cupcakes from Bon Appetit (November 2003) into sweet breakfast muffins with a full serving of beta carotene. Muffins were served along side eggs with avocado, salsa and fontina/cheddar cheeses; baked ham with honey sauce; sauteed asparagus; and a delicious fruit salad (pictures of the spread are MIA because of how quickly we dug in). So without further delay:
CARROT-COCONUT EASTER MUFFINS (single batch):
- 1 cup sugar 
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 1/2 cup grated peeled carrots
- 3/4 cup sweetened coconut flakes (If you have unsweetened, soak in 1/4 water or milk and 1/4 cup sugar prior to baking)
- 1/4 to 1/2 chopped pecans
Preheat oven to 350 degrees and grease muffin tins. Combine flour, sugar, baking soda, cinnamon, salt, and nutmeg in a large bowl. In a second bowl, whisk together oil and eggs. Stir the liquid ingredients into the flour mixture, until shortly before all the flour is blended. Fold in the carrots, coconut and pecans.
Spoon batter into muffin tins and bake until tops are golden brown (about 20 minutes for small/regular sized muffins).
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