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Cinnamon-Carrot Muffins

Martha Stewart
  • 0 minutes
  • Serves 12

INGREDIENTS

2 cups

Carrots

2

Eggs, large

3/4 cup

All-purpose flour

1 tsp

Baking powder

1/2 tsp

Baking soda

3/4 cup

Brown sugar, light

1 tsp

Cinnamon, ground

1/8 tsp

Kosher salt

2 tbsp

Wheat germ

1/2 cup

Whole-wheat flour

1/3 cup

Vegetable oil

1/3 cup

Buttermilk