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.

3 Comments on “Whole Wheat Carrot Muffins”

  1. 1 Doug said at 6:56 pm on October 1st, 2010:

    You get extra points for the sweet photograph too 🙂

  2. 2 Elyse said at 7:04 pm on October 1st, 2010:

    Looks fantastic, Jon. I am always tempted by things with grated carrots!

  3. 3 Jonathon said at 12:40 am on October 2nd, 2010:

    Thanks, guys!

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