When I need a great accompaniment for soup, stew or a casserole, I reach for this recipe. The carrot gives the muffins a nice texture.
- 1 cup all-purpose flour
- 1-1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup milk
- 1 egg
- 2 tablespoons canola oil
- 2 tablespoons sugar
- 1 medium carrot, sliced
- In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined.
- Fill greased muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.
Originally published as Carrot Muffins in Cooking for One or Two Cookbook 2003, p260
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