Healthy Carrot Muffins

• 34 cup flour
• 12 cup whole wheat flour
• 23 cup dark brown sugar
• 2 tablespoons wheat germ
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 13 teaspoon baking soda
• 1 pinch salt
• 2 large eggs
• 13 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups carrots, grated (about 4 med carrots)
• 12 cup canned crushed pineapple
• paper, muffin liners

1. Whisk the flours with the brown sugar,(all dry ingredients): wheat germ, cinnamon, baking powder, baking soda, salt in a medium bowl.
2. In another (smaller) bowl, whisk the eggs, then add in the oil, and vanilla extract.
3. Fold the wet into dry ingredients with a spatula.
4. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick.
5. Divide the batter evenly among the lined baking cups.
6. Bake at 350 degrees F. for about 30 minutes or until a toothpick comes out clean.
7. Best served warm.

flour, whole wheat flour, brown sugar, germ, ground cinnamon, baking powder, baking soda, salt, eggs, vegetable oil, vanilla, carrots, pineapple, paper

Taken from www.food.com/recipe/healthy-carrot-muffins-241657 (may not work)