Cinnamon Carrot Muffins

Carrot Cinnamon Muffins are good… like, really good. Not just pretty good or mildly good, but really really really good.

Like, good enough to blog about even though I made them in February. Yes, February. The beginning of February, if you must know. I’m really behind.

Back to the muffin at hand. I had to blog about them. After all, this photo has been sitting on my desktop for months, taunting me.

Yes, genuinely taunting me.

These muffins have a lightly spiced, sweet middle and a slightly crisp, golden brown top. Mmmm, classic muffin love right there.

But why have they been taunting me? After all, that’s a pretty harsh word. Taunt taunt taunt TAUNT… muffins on attack! [Umm, sorry I’m weird.]

Well, first, because they’re like the only way I’ve ever figured out to get Ben to eat extra carrots [besides that baggie I stick everyday in his lunchbox]. And second, because they have the flavor of carrot cake. They’re kind of a lighter, healthier, less sweet version of carrot cake. And lastly, and best of all… no chunkiness! No kinda mushy nuts, no lumpy raisins, no stringy pineapple. Just pure, sweet, spiced carrot goodness. In my opinion, the only time “chunky” with food is good is in regard to applesauce, or Chunky Monkey Ice Cream. [Maybe I do like other “chunky” foods, but I can’t think of any so just go with me on this!]

To sum it up: Cinnamon Carrot Muffins are smooth, flavorful, and pretty delicious… that’s all, and here’s the recipe. Bookmark it, print it, or pin it because you’re gonna want to make it! I know I want them again, after staring at their gorgeousness for months on end. 🙂

Cinnamon Carrot Muffins [from Whole Living, April 2011]
click to print

Ingredients:

• 2 cups finely grated carrots [about 4 large carrots]
• 1/3 cup canola oil
• 1/2 cup buttermilk
• 2 eggs
• 3/4 cup brown sugar, packed
• 3/4 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 tablespoons wheat germ
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Directions:

Preheat oven to 350 degrees. Prepare muffin tin with paper liners.

Use a food processor to grate carrots, then remove grating attachment. Add oil, buttermilk, and eggs and pulse until fully combined. Add brown sugar and pulse again.

In a separate bowl, whisk together flours, wheat germ, cinnamon, baking powder, and baking soda. Fold wet ingredients into dry ingredients, then mix until just combined.

Spoon batter into muffin cups, filling about 3/4 of the way full. Bake for 20-22 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean. Cool in muffin tin for 15 minutes, then remove to wire rack to cool before serving or storing.

Time: 30 minutes.

Yield: 12 muffins.

Notes: Alternatively, grate carrots with a box grater and then mix wet ingredients by hand. The food processor is just faster, but not necessary.