Frosted carrot-apple muffins

carrot-apple muffin with a dollop of cream cheese frosting on the top
What exactly is the difference between a cupcake and a muffin? If you make these without the frosting, they’re great for breakfast.

1-1/3 C grated carrot (2 large carrots)
1 medium apple, peeled, cored, and grated
1-1/3 C flour (I used 1/3 C whole wheat pastry flour and 1 C unbleached white)
1/2 C sugar
1/3 C brown sugar
1/2 t baking soda
1 t baking powder
Heaping 1/4 t salt
3/4 t cinnamon
1/4 t powdered ginger
1/4 t ground cloves
1/2 t fresh-ground nutmeg
Generous sprinkle of fresh-ground black pepper
2/3 C unsweetened coconut
2 eggs
1/2 C vegetable oil
1 t vanilla

In a large bowl, combine all the dry ingredients. Stir in the carrots and apples. In a medium bowl, whisk the eggs, oil, and vanilla together. Blend this into the other ingredients lightly — do not overmix.

Grease 12 regular-sized muffin cups. Put a heaping 1/3 C of the batter into each one, and bake at 350 for about 20 minutes, until a toothpick inserted into the middle of a center cupcake comes out clean.

Frost with a dollop of Easy Cream Cheese frosting.