Ingredients
3/4 cup all-purpose flour
1/2 cup whole-wheat 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)
Preparation
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.
