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Recipe by MyRecipes May 2014

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Antonis Achilleos; Styling: Susan Vajaranant

Recipe Summary

prep:
25 mins
bake:
25 mins
total:
50 mins
Yield:
12 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray.

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  • In a large bowl, toss carrots, walnuts and pineapple with 2 Tbsp. flour.

  • In a separate large bowl, combine remaining all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon and oats. In a medium bowl, whisk together buttermilk, oil, brown sugar and egg, breaking up any clumps of sugar. Add buttermilk mixture to flour mixture and stir until just moistened. Stir in carrot mixture until just combined.

  • Divide batter among muffin cups and bake until a toothpick inserted into center of a muffin comes out clean, 20 to 25 minutes. Let cool on a wire rack for 5 minutes, then turn muffins out of pan onto rack to cool.

Source

Fresh Start for Spring

Nutrition Facts

191 calories; fat 7g; saturated fat 1g; protein 5g; carbohydrates 30g; fiber 2g; cholesterol 19mg; sodium 201mg.
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