Food & Cooking Recipes Breakfast & Brunch Recipes Cinnamon-Carrot Muffins Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Yield: 12 This crowd-pleasing recipe makes use of all the leftover carrots in your crisper. Ingredients ¾ cup all-purpose flour ½ cup whole-wheat flour 2 tablespoons wheat germ 1 teaspoon ground cinnamon 1 teaspoon baking powder ½ teaspoon baking soda ⅛ teaspoon kosher salt ⅓ cup vegetable oil ⅓ cup buttermilk 2 large eggs ¾ cup light brown sugar 2 cups finely grated carrots (4-5 carrots) Directions Preheat oven to 350 degrees. Line a standard muffin tin with paper cups. Whisk flours, wheat germ, cinnamon, baking powder, baking soda, and salt in a bowl. Whisk remaining ingredients in a separate bowl. Fold dry ingredients into wet and mix until just combined. Spoon batter into cups. Bake until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes. Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving. Rate it Print