October 01st, 2014

I made this "back to school" muffins loaded with carrots, cinnamon,and whole wheat
for my daughter. She loved having different options to bring for lunch and snack both at school and at work.

"Back to school" Carrot muffins
12 muffins
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

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.