Whole Wheat Carrot-Nut Muffins

Whole Wheat Carrot-Nut Muffins Recipe
Whole Wheat Carrot-Nut Muffins are everything you love about carrot cake with plenty of cinnamon and cloves for added spice.
Makes 1 dozen

Ingredients

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1 cup all-purpose flour
3/4 cup firmly packed dark brown sugar
1/2 cup whole wheat flour
1/4 cup wheat germ
2 tablespoons ground cinnamon
1/2 teaspoon ground cloves
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coarsely chopped walnuts
3 large eggs, lightly beaten
3/4 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract
2 cups finely grated carrots
1/4 cup sunflower seeds

Preparation

Prep: 10 Minutes
Cook: 18 Minutes

1. Preheat oven to 375°. Line a 12-cup muffin pan with paper liners.

2. Stir together first 9 ingredients in a large bowl. Stir in walnuts. Whisk together eggs and next 3 ingredients in a medium bowl; stir in carrots. Stir carrot mixture into flour mixture just until moist. (Do not overmix; batter will be thick.) Spoon batter into prepared muffin pan, and sprinkle with sunflower seeds.

3. Bake 18 to 20 minutes. Remove from pan; cool on a wire rack.

VARIATION: Stir 1 cup sweetened shredded coconut into dry ingredients. Bake as directed.

Created date

March 2013

Nutritional Information