3/4 C all-purpose flour
1/2 C whole-wheat flour
2 Tbsp wheat germ
1 tsp ground cinnamon (I usually double cinnamon, so I use 2 tsp)
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp kosher salt
1/3 C vegetable oil (I use canola oil, often I will do half coconut oil in a recipe like this)
1/3 C buttermilk (If you don't have buttermilk, add 1 Tbsp vinegar to measuring cup before adding milk and let sit for a few minutes)
2 large eggs
3/4 C light brown sugar (I often do half maple syrup or honey here)
2 C finely grated carrots (4-5 carrots)
Preheat oven to 350°. 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. Confession: I do not do my own mixing. I have people who do that for me.
Fold dry ingredients into wet and mix just until combined.
Meanwhile, peel the carrots and grate in a food processor.
I also have people who peel my carrots for me.
But don't get too jealous, I still do all my own clean up.
Add the carrots to the batter along with a top secret ingredient:
a dollop of sour cream.
Then my little guys reallllly wanted to add bananas and strawberries to this particuar batch, so I obliged.
Bake for 20 minutes (mini muffins a little less) and enjoy!
Let me know if you love this recipe as much as my cooking team and I...