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Photo: David Prince; Styling: Linda Hirst Photo by: Photo: David Prince; Styling: Linda Hirst

Whole Wheat Carrot-Nut Muffins

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

Coastal Living APRIL 2013

  • Yield: Makes 1 dozen
  • Cook time: 18 Minutes
  • Prep time: 10 Minutes

Ingredients

  • 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

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.

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