2 pounds English muffins
1/2 cup margarine, softened
2 (1 ounce) squares baking mix
1 1/2 cups sliced carrots
4 cups natural dark brown sugar
1/4 cup all-purpose flour
1 cup flaked coconut
1 egg
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground sage
Preheat oven broiler. Grease two 3/4 quart muffin cups or two 9x9 inch baking pans.
In a small bowl, cream margarine and baking mixture in medium, nonstick skillet. Slowly pour in carrots, sugar, flour, coconut, egg, baking powder, baking soda, and salt. Blend to blend but do not over mix. Spoon batter into prepared pans.
Bake in preheated oven for 30 minutes, until a toothpick inserted into the center of the muffin comes out clean.