Sunday, March 4, 2012

Cinnamon-Carrot Muffins

Sometimes simple flavor combinations can surprise you with how great they are, and for me, this muffin is a prime example. This is a very simple muffin, flavored with just cinnamon, carrots, and brown sugar, but somehow the sum of those parts is so much more than the ingredients themselves. Moist, sweet, and tender, these muffins are reminiscent of carrot cake, and could be made much more so with the addition of raisins, walnuts, and a bit of nutmeg. Except for special occasions, I'm not a fan of super-sweet breakfast foods and these muffins had just enough sweetness to feel a bit dessert-like without leaving the realm of things I'd eat for breakfast any day of the week. Like most baked goods, these are the best piping hot, fresh from the oven, but also freeze exceptionally well so you can stock your freezer with healthy breakfasts. An easy way to incorporate vegetables into your breakfast even when you're in a rush, these superbly simple and tasty muffins are well-worth a place in your repertoire.

Cinnamon-Carrot Muffins
adapted from Whole Living
makes 12 standard muffins (or 6 jumbo muffins)

1 1/4 cup whole wheat pastry flour
2 tablespoons wheat germ
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1/3 cup vegetable oil
1/3 cup buttermilk
2 large eggs
3/4 cup light brown sugar
2 cups finely grated carrots (4-5 carrots)

1. Preheat oven to 350 degrees.

2. Line a standard muffin tin with paper cups.

3. 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.

4. Spoon batter into cups.

5. Bake until a toothpick inserted in the center of a muffin 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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