Time: 45 min.
Complexity: easily
Servings: 12

These delicious muffins prove that healthy baking can be delicious! Boost their fiber and micronutrient content by adding whole-wheat flour to regular flour; it will give your baked goods a richer, nuttier flavor. Grated carrots and pineapple chunks add moisture and a natural sweetness that's perfectly complemented by the aroma of ground cinnamon and vanilla. Wheat germ flakes add texture. Follow the baking time specified in the recipe, but depending on your oven type, check the muffins early to ensure they don't dry out and are tender and just the right amount of moist.

Ingredients:

• 3/4 cup premium flour
• 0.5 cup whole grain flour
• 2/3 cup brown sugar
• 2 tbsp. wheat germ flakes
• 2 tsp ground cinnamon
• 1 teaspoon baking powder
• 0.5 tsp of soda
• A pinch of fine salt
• 2 large eggs
• 1/3 cup vegetable oil
• 1 tbsp vanilla extract
• 4 medium carrots, grated (about 2 cups)
• 0.5 cups canned pineapple chunks, drained
• Special equipment: 12-cup metal muffin pan and paper liners

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, whole grain flour, brown sugar, wheat germ, cinnamon, eggs, vanilla extract, carrot, Pineapple

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Preparation:

Step 1
• Preheat oven to 175°C. Line a 12-cup muffin tin with paper liners.
Step 2
• In a medium bowl, whisk together the flours, brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt. In another medium bowl, lightly beat the egg, then whisk in the vegetable oil and vanilla extract.
Step 3
• Quickly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple to coat evenly; the batter will be very thick. Divide the batter evenly among the cupcake pans. Bake until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Remove the cupcakes from the pans to a wire rack and cool. Serve warm.

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