My go-to muffins

We make muffins a lot around here, especially when we have to bring a snack for our little friends. These are my go-to muffins. This recipe is from the April 2011 issue of Whole Living (One of my favorites. In my eyes Martha can do no wrong ;).

Ingredients:
3/4 C all-purpose flour
1/2 C whole-wheat flour
2 Tbsp wheat germ
1 tsp ground cinnamon (I usually double cinnamon, so I use 2 tsp)
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp kosher salt
1/3 C vegetable oil (I use canola oil, often I will do half coconut oil in a recipe like this)
1/3 C buttermilk (If you don't have buttermilk, add 1 Tbsp vinegar to measuring cup before adding milk  and let sit for a few minutes)
2 large eggs
3/4 C light brown sugar (I often do half maple syrup or honey here)
2 C finely grated carrots (4-5 carrots)

Method:
Preheat oven to 350°. 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. Confession: I do not do my own mixing. I have people who do that for me.

Fold dry ingredients into wet and mix just until combined.

 Meanwhile, peel the carrots and grate in a food processor.

I also have people who peel my carrots for me. 

But don't get too jealous, I still do all my own clean up.

 Add the carrots to the batter along with a top secret ingredient:

 a dollop of sour cream.  

When I snapped the above picture my 5 year old casually said, "Mom, can you send that picture to my iPod?" Oh Lawd. 

Then my little guys reallllly wanted to add bananas and strawberries to this particuar batch, so I obliged.

 With the extra ingredients we added, there was some extra batter to make some mini muffins too.

 Bake for 20 minutes (mini muffins a little less) and enjoy!

Let me know if you love this recipe as much as my cooking team and I...