whole wheat carrot muffins.

i didn’t even do it on purpose.
that is, bake something with carrots given two things: a) i hate carrots and b) easter is this weekend, and the easter bunny likes carrots (and chocolate).

i’ve got a few people on my student staff who are trying to stay away from sweets, so i’ve been challenging myself to bake on the healthier side, so they can have some noms too.

and, i guess it isn’t a bad thing that i incorporate healthy baking. i mean, it can be tasty too, right?

whole wheat carrot muffins
printable recipe – adapted from two tarts

yield 12 muffins

3/4 cup whole wheat flour
1/2 cup all-purpose flour
2/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon cinnamon
1/4 teaspoon ground ginger
pinch of nutmeg
pinch of salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 eggs
2 cups shredded carrots

preheat oven to 350. in a large bowl combine all dry ingredients. in a smaller bowl, whisk together veggie oil, eggs, and vanilla extract. add wet ingredients to the dry ingredients and mix until just combined. stir in carrots.

divide the batter evenly in muffin tin. bake for about 25-30 minutes or until a toothpick is inserted to the center of a muffin and comes out clean. transfer to a cooling rack. muffins are great warm or at room temperature.


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