Categories: Muffins, Side Dish

Ingredients

• 1 cup shredded carrot
• 1 cup yellow cornmeal
• 1 cup milk
• 2 eggs, beaten
• 2 tablespoons oil
• 1 cup all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. Preheat oven to 400°; grease a 12-cup muffin tin.

2. In a mixing bowl, combine carrots and cornmeal.

3. In a saucepan over med-high heat, bring milk to a boil; add to carrot mixture.

4. Cool to room temperature; add in eggs and oil, mix to combine.

5. In another bowl, combine flour, baking powder, and salt; add to carrot mixture; stir just until blended.

6. Spoon batter into prepared muffin tin, dividing evenly.

7. Bake for 20 minutes.

Email to a friend | Print this recipe | Back