Cinnamon-Carrot Muffins

By devogirl

Ingredients

• 3/4 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 2 tablespoons wheat germ
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon kosher salt
• 1/3 cup vegetable oil
• 1/3 cup buttermilk
• 2 large eggs
• 3/4 cup light brown sugar
• 2 cups finely grated carrots (4-5 carrots)

Preparation

Step 1

Preheat oven to 350 degrees.

Line a standard muffin tin with paper cups.

Whisk flours, wheat germ, cinnamon, baking powder, baking soda, and salt in a bowl. Whisk remaining ingredients in a separate bowl. Fold dry ingredients into wet and mix until just combined.

Spoon batter into cups.

Bake until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes. Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving.