Carrot Muffins

Carrot Muffins

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

  1. Preheat the oven to 350 degrees. Line a muffin tin with muffin liners.
  2. To a stand mixer (or a large bowl with a hand mixer) add the egg, buttermilk, vegetable oil and sugar.
  3. Mix on the lowest speed setting until smooth, about 30 seconds.

  4. 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.
  5. Fold in the carrots, then scoop into the muffin liners.

  6. 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

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