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.
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By kiminid
eagle, ID
on February 01, 2012
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This recipe is horrible. Way too much cinnamon, mealy, bland. My kids are great eaters and will try anything and they couldnt stomach these. I followed the recipe exactly. Don't waste your ingredients on this recipe!
By bundlesofhugs
on January 30, 2012
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These muffins are yummy! By far my favorite recipe for carrot muffins. You can also substitute zucchini for carrots. Heidi from BundlesOfHugs
By caa1
on September 27, 2011
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This probably isn't a bad recipe, but I think 1 tablespoon of vanilla is a bit much. I should have listened to my instinct and gone with 1 teaspoon.
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