Yummy, yummy way to use up carrots and to get vegetables in at the very start of the day. I found this recipe in my Whole Living magazine back in April. After our first batch these became an instant favorite around here!
3/4 c. flour
1/2 c. whole wheat flour
2 tbsp. wheat germ
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/3 c. vegetable oil or applesauce
1/2 c. buttermilk
2 large eggs
3/4 c. brown sugar
2 c. finely grated carrots (4-5 carrots)
Preheat oven to 350*. Line a muffin tin with cups or spray with non stick cooking spray. Whisk flours, wheat germ, cinnamon, baking powder, baking soda and salt in a bowl. Whisk remaining ingredients in a separate bowl. Fold dry ingredients into wet and mix until just combined. Spoon batter into cups. Bake until a toothpick inserted in center comes out clean, about 22 minutes. Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving.
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