Corn Carrot Muffins

1. 1

   Preheat oven to 400u00b0; grease a 12-cup muffin tin.

2. 2

   In a mixing bowl, combine carrots and cornmeal.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Spoon batter into prepared muffin tin, dividing evenly.

7. 7

   Bake for 20 minutes.

No additional tips available.