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Healthy Carrot Muffins

34 cup flour
12 cup whole wheat flour
23 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
13 teaspoon baking soda
1 pinch salt
2 large eggs
13 cup vegetable oil
1 tablespoon vanilla extract
2 cups carrots, grated (about 4 med carrots)
12 cup canned crushed pineapple
paper, muffin liners


Whisk the flours with the brown sugar,(all dry ingredients): wheat germ, cinnamon, baking powder, baking soda, salt in a medium bowl. In another (smaller) bowl, whisk the eggs, then add in the oil, and vanilla extract. Fold the wet into dry ingredients with a spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the lined baking cups. Bake at 350 degrees F. for about 30 minutes or until a toothpick comes out clean. Best served warm.

Source: www.food.com