Morning Glory Muffins

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 cup buttermilk 
• 1 cup carrots grated
• 0.5 teaspoon cinnamon 
• 0.5 cup pineapple dried chopped
• 1 large eggs 
• 0.5 cup flour all-purpose
• 0.5 cup brown sugar light packed
• 1 cup old-fashioned rolled oats 
• 0.5 teaspoon salt 
• 2 tablespoons vegetable oil 
• 0.5 cup walnuts toasted chopped
• 0.7 cup flour whole-wheat

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• toothpicks
• muffin liners
• muffin tray

Directions

1. Preheat oven to 400F. Coat a 12-cup muffin tin with cooking spray.
2. In a large bowl, toss carrots, walnuts and pineapple with 2 Tbsp. flour.
3. In a separate large bowl, combine remaining all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon and oats. In a medium bowl, whisk together buttermilk, oil, brown sugar and egg, breaking up any clumps of sugar.
4. Add buttermilk mixture to flour mixture and stir until just moistened. Stir in carrot mixture until just combined.
5. Divide batter among muffin cups and bake until a toothpick inserted into center of a muffin comes out clean, 20 to 25 minutes.
6. Let cool on a wire rack for 5 minutes, then turn muffins out of pan onto rack to cool.