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Ingredients
| carrots (grated): 1 cup |
| cornmeal: 1 cup |
| 2% milk: 1 cup |
| eggs: 2 (beaten) |
| vegetable oil: 2 Tbl |
| all-purpose flour (unsifted): 1 cup |
| baking powder: 2 1/2 tsp |
| salt: 1 tsp |
Corn Carrot Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
10 serving(s)
Tags
- Preheat oven to 400°; grease a 12-cup muffin tin.
- In a mixing bowl, combine carrots and cornmeal.
- In a saucepan over med-high heat, bring milk to a boil; add to carrot mixture.
- Cool to room temperature; add in eggs and oil, mix to combine.
- In another bowl, combine flour, baking powder, and salt; add to carrot mixture; stir just until blended.
- Spoon batter into prepared muffin tin, dividing evenly.
- Bake for 20 minutes.