Made for an overnight outdoor birthday party. Gobbled up for breakfast!

• 2 1/2 cups freshly ground wheat flour
• 1 cup creme fraiche
• 1 cup whole milk yogurt
• 1 cup butter
• 1 1/4 cups Rapadura
• 4 eggs
• 2 teaspoons vanilla extract
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon sea salt
• 1 cup applesauce
• 2 cups finely grated carrots
• 1 cup dried coconut, flaked
• 1/2 cup crispy pecans

Mix flour with yogurt and cultured cream (creme fraiche). Cover and leave for 12-24 hours. Line a muffin pan with paper cups and coat with butter and flour. Cream butter with Rapadura. Beat in eggs, baking soda, cinnamon, vanilla, and salt. Gradually add flour/yogurt mixture. Fold in applesauce and carrots, coconut, and nuts. Pour into muffin molds and bake at 300 degrees for about 2 hours. It works best in a stoneware muffin pan.

Icing:

• 2 cups cream cheese, softened
• 1/2 cup butter, softened
• 1 tablespoon vanilla extract
• 1/2 cup raw honey

Place all ingredients in food processor and blend until smooth. Generously ice cooled muffins.

Breakfast Table