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Cinnamon-Carrot Muffins Photo: John Kernick

Cinnamon-Carrot Muffins

Whole Living, April 2011 http://www.marthastewart.com/132470/cinnamon-carrot-muffins
3.545455
Rated
70.9091100(37)37
  • Yield Makes 12

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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