Years ago, when I was attending school at Kent State, I would go to the nicest little diner and have home made soup and "treasure bran" muffins. These little gems had a pocket of cream cheese in the middle and I have always wanted to re-create them. Today I found the time to make something similar but in a carrot version. These are made with a blend of whole wheat flour and white, coconut, pineapple, carrots and crushed walnuts. They baked up exactly as I had hoped they would and I look forward to making many other varieties of these in the future!
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