Corn Carrot Muffins

Submitted by ratherbeswimmin

"To go with soups/stews"

 

• Ready In: 40mins
• Ingredients: 8
• Yields: 10 to 12 muffins, about

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.