Food Network: Healthy Carrot Muffin

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Healthy Carrot Muffin
From Food Network Kitchens

Ingredients
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup canned crushed pineapple, drained
Special equipment: 12 cup muffin tin and paper liners

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

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.

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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