Carrot Cake Muffins

By Wilda

The shredded carrots add extra sweetness and beta carotene

Ingredients

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1/4 cup wheat germ
• 3/4 cup sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 cups grated carrots (about 4 med.)
• 1/2 cup raisins
• 1 can 8 Oz. crushed pineapple in juice, drained
• 2/3 cup buttermilk
• 1/3 cup vegetable oil
• 3 lg. eggs
• 2 teaspoons vanilla

Preparation

Step 1

Preheat oven to 400@. Line muffin tins
Combine flours, wheat germ, sugar, soda, cinnamon and salt in a large bowl. Strin in the carrots and raisins.
In another bowl, combine pineapple, buttermilk, veg. oil, eggs and vanilla and whisk until well combined. Pour into dry ingredients. Stir gently just until combined.
Divide batter between the 12-16 muffin tins. Bake until muffins are puffed and golden and tester comes out clean, 15-20 min.
Cool muffins in pan on rack 10 minutes. Turn out onto rack to cool completely. Per muffin 184 calories.