Corn Carrot Muffins

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READY IN: 40mins

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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