carrot cake muffins

The return of the muffin! Anna and I made these Saturday morning after she found this recipe featured on the NY Times. This particular recipe is great for breakfast-- I truly think that this is the healthiest muffin I've ever made. The whole wheat flour and the grated carrots make the muffin very wholesome and perfect with a morning cup of tea.

carrot cake muffins
from the new york times

2 1/2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp cloves
1/2 tsp salt
2 eggs
1/3 cup brown sugar
1/3 cup canola oil
1/3 cup buttermilk
1 tsp vanilla
1 1/2 cups grated carrots

Combine flour, powder, soda, and spices. In a separate bowl, mix eggs, brown sugar, oil, buttermilk, and vanilla. Add wet ingredients to dry ingredients and mix until just combined. Fold in carrots. Evenly disperse in greased muffin tins* and bake at 375 for 20-25 minutes or until a cake tester comes out clean.

*This recipe is very wholesome, so if you'd like to add a little extra sweetness, I recommend sprinkling brown sugar on top of the muffins before they bake.