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Add a photoThese muffins is loaded with carrots, cinnamon,and whole wheat.
My daughter loves having different options to bring for lunch and snack both at school and at work.
Ingredients
- 1 1/2 cups whole wheat flour
- 1 1/4 cups buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 2/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup finely grated carrots
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Directions
- Preheat oven to 375°F.
- Line a 12 non- stick muffins pan with paper cups.
- In a mixing bowl, combine the whole wheat flour and buttermilk. Let stand for a couple minutes.
- In another mixing bowl whisk together all-purpose flour, salt, baking powder and baking soda.
- Add oil, egg, brown sugar, vanilla and carrots to the buttermilk and whole wheat and stir until just combined.
- Stir in flourmixture.
- Spoon batter into muffin cups, each 3/4 full.
- Bake for 15 to 17 minutes.
- Remove from oven and cool slightly. Transfer to a wire rack to cool completely.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 12 servings | |
| Calories 208 | |
| Calories from Fat 62 | 30% |
| Total Fat 7.08g | 9% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.16g | |
| Cholesterol 18mg | 6% |
| Sodium 346mg | 14% |
| Potassium 147mg | 4% |
| Total Carbs 32.69g | 9% |
| Dietary Fiber 2.3g | 8% |
| Sugars 13.44g | 9% |
| Protein 4.55g | 7% |
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