Quick and Easy Carrot Muffins are made with whole wheat flour, buttermilk, shredded carrots, cinnamon, and ginger for a tasty, healthy fall muffin recipe.
Details
- Yield: 12 servings
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Course: Bread
- Cuisine: American
- Author: FlashRecipe.com
Ingredients
- 1 large egg
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1 cup flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 2 cups shredded carrots
Instructions
- Preheat the oven to 350 degrees. Line a muffin tin with muffin liners.
- To a stand mixer (or a large bowl with a hand mixer) add the egg, buttermilk, vegetable oil and sugar.
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Mix on the lowest speed setting until smooth, about 30 seconds.
- Sift together flour, wheat flour, baking powder, baking soda, salt, cinnamon and ground ginger and add it to the wet ingredients until just combined on the lowest speed setting.
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Fold in the carrots, then scoop into the muffin liners.
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Bake for 20-22 minutes.
Nutrition Information
Yield: 12 servings, Amount per serving: 207 calories, Calories: 207g, Carbohydrates: 27g, Protein: 4g, Fat: 10g, Saturated Fat: 8g, Cholesterol: 15mg, Sodium: 179mg, Potassium: 175mg, Fiber: 2g, Sugar: 10g, Vitamin A: 3608g, Vitamin C: 1g, Calcium: 47g, Iron: 1g
