Carrot Muffins
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 muffins.
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.
Ingredients
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1 cup all-purpose flour
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1-1/4 teaspoons baking powder
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1/2 teaspoon salt
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1/3 cup whole milk
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1 large egg
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2 tablespoons canola oil
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2 tablespoons sugar
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1 medium carrot, sliced
Directions
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1.
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.
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2.
Fill greased muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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