Whole Grain Carrot Muffins

Hearty and delicious!

1 cup Stone Bridge Flour Everyday Flour

2 cups Stone Bridge Flour Whole Grain Flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

2 1/2 tsp ground cinnamon

3 eggs

1/2 cup milk of your choice

1/2 cup vegetable oil

1/2 cup white sugar

1/4 cup brown sugar

2 tsp vanilla extract

1 1/2 cups grated carrots OR try 3 cups of shredded Zucchini

Preheat oven to 325°F.

Measure both flours, salt, baking soda, baking powder, and cinnamon. Stir with a whisk to incorporate.

In a separate bowl, lightly beat eggs and add milk, vegetable oil, both sugars, and vanilla. Add wet to dry ingredients and stir until combined. Stir in carrots (or zucchini). Pour batter into muffin tins, filling each cup halfway.

Bake in preheated oven until toothpick inserted in center comes clean or until top of muffin bounces back when touched, 20-22 minutes. Cool in pan on a wire rack 10 minutes. Remove muffins and cool completely.

Makes 20-24 muffins (depending on size)

Tip: Try using 3 cups of shredded zucchini instead of carrots!

These freeze well for later enjoyment!

#HappyBaking!

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