I made these last night and they were delish! Couldn’t wait to get up and have them for breakfaast with a bowl of frozen fruit.
Cinnamon Carrot Muffins
from Whole Living magazine, April 2011
Preheat oven to 350 degrees
3/4 C flour
1/2 C whole wheat flour
2T wheat germ
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/3 C vegetable oil
1/3 C buttermilk
2 large eggs
3/4 C brown sugar
2C finely grated carrots (about 4-5 carrots)
Whisk flours, wheat germ, cinnamon, baking powder, baking soda and salt in bowl.
Whisk remaining ingredients in separate bowl.
Fold dry ingredients into wet and mix just until combined.
Line muffin tins with cupcake liners (I prefer using liners in my baking stone muffin tin). Spray with PAM. Spoon batter into cups.
Bake about 20 minutes or until a toothpick can be cleanly inserted into middle.
Put on cooling rack.
VARIATIONS: There are many other things you could put in this batter. I threw in some dried cranberries. I would also do pecans or walnuts, raisins, …the list is varied depending on your taste.
After taking his first bite, Scott said, “You HAVE to remember EXACTLY how you made these and do that every time!”
Seriously. You want this recipe!