Carrot Corn Mini Muffins

I had lots of leftover carrots and 45 minutes. Peter thought I couldn’t do it, but the only glitch was discovering I was out of whole wheat flour, so this recipe became cornier. I also tossed in some spices from my carrot spice muffin recipe.

Makes 24.

Ingredients

Dry

• 1 ½ c. white flour
• ½ c. cornmeal
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ½ tsp cinnamon
• dash ground clove
• ⅛ tsp ground ginger

Wet

• ½ c. sugar
• 2 eggs
• ½ c. milk (cow, soy or almond)
• ½ c. melted butter
• 1 ⅓ c. grated carrot

Directions

1. Preheat oven to 375° (350° with convection).
2. Melt butter.
3. Grate carrots.
4. Spray mini muffin pan.
5. Mix dry ingredients.
6. Separately, mix wet ingredients.
7. Stir the mixtures together until just moistened.
8. Bake 12–15 minutes, or to the toothpick test.