Measure first 7 ingredients into a large bowl. Stir and make a well in the center.
Combine next 4 ingredients in a medium bowl. Mix well. Add to well.
Add grated carrot. Stir until just moistened.
Divide evenly among 12 greased muffin cups.
Top each muffin with some white sugar or some streusel topping. Here is where you can get really creative. Nuts might be nice for some people. Others might want some oatmeal sprinkled on top. You could do many different toppings in one pan.
Bake for 20 - 22 minutes or until pick comes out clean.
Let stand in pan for 5 minutes before removing to wire rack to cool.
**There are a few variations listed in the book.
Date Nut Carrot Muffins: Stir in 1/2 cup chopped dates and 1/2 cup chopped pecans into buttermilk mixture. The baking time may need to be longer (20-25 minutes total).
Ginger Oat Carrot Muffins: Reduce Whole wheat flour to 1/2 cup. Add 1/2 cup quick cooking oats. Add 2 tsp finely chopped, peeled gingerroot. Sprinkle tops of muffins with 1/4 cup quick cooking oats before baking. Baking time may need to be longer (20-25 minutes total).