wholeliving

Cinnamon-Carrot Muffins

Whole Living, April 2011
  • Yield Makes 12
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Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2 tablespoons wheat germ
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1/3 cup vegetable oil
  • 1/3 cup buttermilk
  • 2 large eggs
  • 3/4 cup light brown sugar
  • 2 cups finely grated carrots (4-5 carrots)

Directions

  1. Preheat oven to 350 degrees.

  2. Line a standard muffin tin with paper cups.

  3. Whisk flours, wheat germ, cinnamon, baking powder, baking soda, and salt in a bowl. Whisk remaining ingredients in a separate bowl. Fold dry ingredients into wet and mix until just combined.

  4. Spoon batter into cups.

  5. Bake until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes. Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving.

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