Healthy Carrot Muffins

12 Servings

¾ cup all-purpose flour

½ cup whole wheat flour

⅔ cup dark brown sugar

2 tablespoons wheat germ

2 teaspoons ground cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

Pinch fine salt

2 large eggs

⅓ cup vegetable oil

1 tablespoon pure vanilla extract

4 medium carrots, grated (about 2 cups)

½ cup canned crushed pineapple, drained

Special equipment: 12 cup muffin tin and paper liners

Preheat the oven to 350 degrees F. Line twelve ½-cup muffin cups with paper muffin liners.

Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.

Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.

Breakfast Blueberry Muffins

This is a great muffin. Put them in the freezer and then microwave for breakfast in a pinch! Great with a vanilla latte!

2 c rolled oats

2 c flour

½ c brown sugar

⅓ c right stuff 6 grain cereal (Bob’s Red Mill)

2 T baking powder

1½ t cinnamon

1 t salt

1 c cooked bulgar wheat *

2 eggs

1½ c buttermilk

½ c oil

⅓ c honey

2 c blueberries

In a large mixing bowl stir together the oats, flour, sugar, right stuff cereal, baking powder, cinnamon and salt. In medium bowl combine eggs, milk, oil, honey and fruit; add egg mixture all at once to dry ingredients. Stir quickly just until dry ingredients are moistened. Spray muffin tins with non-stick spray and fill ⅔ full. Bake in a 400 degree oven for 15-18 minutes or well done.

* Bulgar wheat (whole wheat, boiled for an hour till soft. Do a large batch, and then freeze them in 1 c batches.)

Yields: 24 muffins