Healthy Carrot Muffins

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
12 servings
Level:
Easy

NUTRITION INFO
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
Directions
  • 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.

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


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