CINNAMON-CARROT MUFFINS
This crowd-pleasing recipe makes use of all the leftover carrots in your crisper.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Line a standard muffin tin with paper cups.
- 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 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.
Nutrition Facts : Calories 178 g, Cholesterol 36 g, Fat 7 g, Fiber 2 g, Protein 3 g, Sodium 146 g
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Shehzad Afd
[email protected]These muffins are the perfect comfort food. They're warm, fluffy, and just sweet enough.
Nombulelo Nombekela
[email protected]I love the smell of these muffins baking in the oven. It makes my whole house smell amazing.
King George Gh
[email protected]These muffins are way too easy to eat! I can't stop myself from going back for more.
Muhammad Zaffar
[email protected]I followed the recipe exactly and my muffins turned out dry. I'm not sure what went wrong.
Yosaf khan Yosaf khan
[email protected]These muffins are a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
2B Mario
[email protected]I made these muffins with gluten-free flour and they turned out great! I'm so glad I can still enjoy these delicious muffins even though I'm gluten-free.
Ahmed Boos
[email protected]These muffins are a great grab-and-go breakfast or snack. I love that I can make a batch of them on the weekend and have them ready to go all week.
Shormi Fhatema
[email protected]I'm not a big fan of cinnamon, so I reduced the amount in the recipe. The muffins still turned out great!
jalayna lincoln
[email protected]These muffins are a great way to use up leftover carrots. I always have a few carrots that need to be used up and these muffins are the perfect solution.
Mad man
[email protected]I added some chopped walnuts to the batter and they turned out great! I think next time I'll add some raisins too.
My Boy
[email protected]I'm not usually a fan of carrot cake, but these muffins changed my mind. They're so moist and flavorful.
Vivian Profit
[email protected]I made these muffins for a potluck and they were gone in minutes! Everyone loved them.
Tshepo Stranger
[email protected]These muffins are so easy to make. I was able to whip them up in no time.
Kathy T
[email protected]I love the combination of cinnamon and carrot in these muffins. They're so unique and delicious!
Kinston_TK07 Mck
[email protected]These muffins were a hit with my family! They're moist, flavorful, and have the perfect amount of sweetness. I'll definitely be making them again soon.