These muffins are the perfect scratch-solution when you get that I-need-to-bake-something-today itch. This doesn't happen to me very often, but it did this morning and thankfully I had a bag of carrots in the fridge.
Santa gave me this mini ice cream scoop last Christmas and it might be my favorite unnecessary kitchen tool! It makes muffin and cookie scooping quick, easy, non-drippy AND all your muffins turn out the same size. Totally exciting in my world.
I should mention that if you're in the mood for a sweet bite, these muffins aren't really your type. If you give them a chance though, I think they'll win you over. I had all the ingredients, mixed them together in ONE bowl, and was eating one 28 minutes later.
Cinnamon Carrot Muffins
from Whole Living mag April 2011
3/4 cup all purpose flour
1/2 cup whole wheat flour
2 Tbsp wheat germ (I didn't have this so I just added a little more whole wheat flour.)
1 tsp gound cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/3 cup vegetable oil
1/3 cup buttermilk (I usually have buttermilk in my fridge 0% of the time so regular milk mixed with a little white vinegar is a great substitute.)
2 large eggs
3/4 cup light brown sugar
2 cups finely grated carrots (4-5 carrots)
Preheat oven to 350. Line a standard muffin tin with paper cups. Whisk flours, wheat germ, cinnamon, baking powder, baking soda, and salt in a bowl. Whisk remaining ingredients in a separate bowl (I just put the wet ingredients right on top of the dry ones in the same bowl!) Fold everything together until just combined. Spoon batter into cups. Bake until toothpick comes out clean, about 22 min.