Carrot Cake Muffins

By michaelmeiner

Ingredients

• 3/4 cup packed brown sugar
• 2/3 cup vegetable oil
• 3 eggs
• 1 teaspoon almond extract
• 1 3/4 cups whole wheat flour
• 1/4 cup wheat germ
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 cup raisins
• 1/4 cup sweetened coconut flakes
• 2 cups grated carrots
• 1 cup chopped walnuts
• 1 8 ounce can crushed pineapple -- drained
• 1/4 cup milk

Details

Servings 1

Preparation

Step 1

Heat oven to 400. Line muffin pan with muffin cups.

Whisk brown sugar, oil, eggs and almond extract in a medium bowl until well blended.

Combine flour, wheat germ, baking soda, cinnamon, and salt in a large bowl. Stir in raisins and coconut. Stir into egg mixture. Fold in carrots and walnuts, pineapple and milk. (Batter will be very thick, but shouldn't be dry.)

Spoon batter into muffin cups. Bake 20 to 25 minutes until tops are brown and toothpick comes out clean.