Tuesday, April 19, 2011
I love the combination of carrots and cinnamon in a carrot cake.
So when I ran across this recipe, I knew I had to save it and try it.
This is a healthier option for me than carrot cake.
And I like the built in portion control of muffins.
I got the recipe from Martha Stewart's Publication: "whole living" magazine ~ April, 2011.
Cinnamon Carrot Muffins
Makes 12 Muffins
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)
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.
7 grams fat (1 gram saturated fat)
36 mg cholesterol
26 grams carbohydrates
3 grams protein
2 grams fiber