Whole Wheat/Carrot Muffins

Name: Whole Wheat/Carrot Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: makes 12 mufins
Ingredients: 2 c whole wheat; 2 c carrots, grated; 1 c pecans, chopped; 2 c canola oil; 1/2 c honey; 6 eggs; 1 tsp pure vanilla extract; 1 tsp scant baking soda; 2 Tbsp ground nutmeg

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By Amy Alusa
@amyalulsa

This recipe is from a close friend, I know through my church group. Her name is Teala Wilson. Our families love them so I'll bet you will too! Especially if you are wanting to use more whole wheat in your diet!

Rating:

★★★★★ 1 vote5

Serves:

makes 12 mufins

Prep:

10 Min

Cook:

25 Min

Ingredients

2 c

whole wheat
2 c

carrots, grated
1 c

pecans, chopped
2 c

canola oil
1/2 c

honey
6

eggs
1 tsp

pure vanilla extract
1 tsp

scant baking soda
2 Tbsp

ground nutmeg
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How to Make Whole Wheat/Carrot Muffins

Step-by-Step

Prepare nuts and carrots, set aside. Preheat oven to 350 degrees. Separate all 6 eggs. In a large bowl combine flour, nutmeg and baking soda, set aside.
Beat egg whites until stiff, set aside. Mix dry ingredients in with the oil mixture. Add carrots and nuts. Then gently fold in egg whites. Pour into greased or vegetable sprayed (use butter flavored)muffin cups. Her mom says she even greases the paper muffin cup liners, as it makes them come off easier, without taking the whole muffin with them!
Bake at 350 degrees for 20-30 minutes. Let cool or eat warm with butter or frost as cupcakes! Enjoy!

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