Cinnamon-Carrot Muffins


First of all, don’t make these.

My friend Bridget likes them, and she has graciously volunteered to eat them, but I don’t understand why, because I don’t get any flavor out of them whatsoever. I added spices, there’s sugar in there, two cups of carrots, and I can’t fathom why they don’t taste like anything, but to me, there’s nothing but texture.

Bridget, on the other hand, gets no flavor out of my wonderful pumpkin spice latte muffins, but thinks these are delicious. Three cheers for our differences: muffins for everyone!

I started by grating the carrots, which took forever and made a huge mess. Just as I was wearying of the process, Bridget offered to finish the job. I took her up on her offer and turned my attention to the dry ingredients: flour (whole wheat white), wheat germ, baking soda, baking powder, and salt.

Here goes the wheat germ:

wheat germ

I was supposed to add a teaspoon of cinnamon, but I added at least one and a half, maybe two, plus some nutmeg (almost half a teaspoon) and between a quarter and a half teaspoon of ginger.

dry ingredients

I whisked.

dry ingredients, whisked

The recipe said to mix the rest of the ingredients together, but I held off on the carrots, as I thought they should be folded in afterwards. (Maybe that was my mistake, I’m not sure.) The other ingredients went into a bowl: canola oil, buttermilk, eggs, and brown sugar. I whisked them together.

wet ingredients

wet ingredients

I had a look at the carroty mess on the counter.

carrot mess

There were carrots everywhere! I couldn’t blame Bridget, I’d done all that myself.

Back to the bowls. I poured the flour mixture into the wet ingredients, and mixed just until combined.

adding dry ingredients

In went the carrots.


And soon we had a nice batter going.


I baked them for about 20 minutes or so, and they came out looking pretty good.

baked muffins

dry ingredients

I let them cool completely, then tested one.

The texture? Perfect. Light and fluffy, not too dense, cooked perfectly. The flavor? Just not there. I literally taste nothing when I eat these. Bridget disagrees, so I guess that’s good, but I won’t be making these again and I can’t really recommend them, so I’m not going to post the recipe. That would just be mean.

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