Whole Wheat Carrot Muffins
The other day I realized I needed snacks, and I looked through my fridge but all I could find were carrots and whole-wheat flour, so I took someone’s recipe, heavily modified it (originally there was pineapple in it, actually), and came out with these:
Here’s my recipe:
2 cups whole wheat flour
¾ cup packed brown sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
2 eggs
⅓ cup cooking oil
1 cup milk
1½ cup grated carrot
Preheat oven to 350°F. Mix dry ingredients in one bowl, and the remaining ingredients in another. Stir just until blended and pour into muffin cups. Bake for 20 minutes or so.
You get extra points for the sweet photograph too 🙂
Looks fantastic, Jon. I am always tempted by things with grated carrots!
Thanks, guys!