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Cinnamon-Carrot Muffins
Credit:
John Kernick
Recipe Summary
Yield: Makes 12
Ingredients
Ingredient Checklist
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)
Gallery
Cinnamon-Carrot Muffins
Credit:
John Kernick
Recipe Summary
Yield: Makes 12
Gallery
Cinnamon-Carrot Muffins
Credit:
John Kernick
Cinnamon-Carrot Muffins
Credit:
John Kernick
Cinnamon-Carrot Muffins
Recipe Summary
Yield: Makes 12
Recipe Summary
Yield: Makes 12
Yield: Makes 12
Makes 12
Ingredients
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
Preheat oven to 350 degrees.
Line a standard muffin tin with paper cups.
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.
Spoon batter into cups.
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Cinnamon-Carrot Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cinnamon-Carrot Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
