Whole Wheat Carrot-Nut Muffins are everything you love about carrot cake with plenty of cinnamon and cloves for added spice.
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
How to Make It
Preheat oven to 375°. Line a 12-cup muffin pan with paper liners.
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.
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.
We've made these several times and each time they turn out so well. Couldn't ask for a better breakfast for a girl who normally doesn't take the time to eat breakfast. I change nothing in the recipe when I make them. And because it's just the two of us in the house, I freeze them so they don't get stale before we get a chance to eat them. Hubby always asks for more when they're gone.
These are very good. I didn't change a thing. They are also good with a cream cheese frosting. I am not sure why, but I got 18 cupcakes even filling them all the way.I want to know where I can buy the bowls (cups) in the picture.
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