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Healthy Carrot Muffins

Healthy Carrot Muffins
PREP TIME
15 min
COOK TIME
30 min
YIELDS
12 servings

Copyright 2005 Television Food Network, G.P. All rights reserved.

From Food Network Kitchens

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Ingredients

¾
cup all-purpose flour
½
cup whole wheat flour
cup dark brown sugar
2
Tbsp wheat germ
2
tsp ground cinnamon
1
tsp baking powder
½
tsp baking soda
1
pinch fine salt
2
large eggs
cup vegetable oil
1
Tbsp pure vanilla extract
4
medium carrots, grated (about 2 cups)
½
cup canned crushed pineapple, drained
Special equipment: 12 cup muffin tin and paper liners
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Directions

Step 1

Preheat the oven to 350ºF. Line twelve 1/2-cup muffin cups with paper muffin liners.

Step 2

Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.

Step 3

Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.

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My rating for Healthy Carrot Muffins
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