Carrot Ginger Citrus Muffins

What do you do when a tropical storm/category 1 hurricane comes whipping through raining and graying out the day you have planned at Fairchild Tropical Botanical Gardens? You bake and watch movies. Duh.

These muffins are made from the pulp of a juice found in the February 2012 Whole Foods magazine, Grapefruit and Carrot Juice.

2 C. All-Purpose Flour
1 C. Raw Sugar
1/4 C. Brown Sugar
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
2 tsp. Cinnamon
1/2 C. Shredded Coconut, unsweetened
1/2 C. Raisins
1/2 C. Walnuts, chopped
Pulp from 2 Grapefruits, 5 Carrots, and 1 in. Fresh Ginger
1/2 C. morning leftover Coffee and unsweetened Almond Milk

Preheat oven to 350 degrees Fahrenheit. Mix dry ingredients: flour, sugars, baking powder, baking soda, salt, cinnamon, and coconut. Add pulp and leftover coffee then mix thoroughly. Add mixture into muffin pan and bake for 25-30 minutes. Let muffins sit in pan for 5 minutes before serving.