Web's Best Recipe for Carrot Corn Muffins

Recipes for carrot muffins are a dime a dozen. However, this particular recipe for carrot corn muffins is particularly good, and has plenty of healthy ingredients such as carrots, walnuts and honey.

Trivia: According to Wikipedia, Only 3% of the carotene in raw carrots is released during digestion: this can be improved to 39% by pulping, cooking and adding cooking oil.

Like soup with your meals? Check out this FREE soup sample. The Soup Lady is so sure you'll love her soups that she gives away HUGE samples, free for S&H.

Use Metric?
Do you prefer to work with metric amounts? You'll find an excellent Cooking Converter at this link.

Carrot Corn Muffin Recipe

Ingredients

1 cup yellow corn meal
1 cup flour, regular
1 tablespoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of cinnamon
1/4 teaspoon of nutmeg, ground
1/4 cup of honey
1/2 cup of butter OR shortening, melted
2 eggs
1 cup sour cream
1 cup of carrots, grated
1/3 cup chopped nuts (walnuts or pecans are good)

Method

You will need a 12 cup muffin pan, such as the Farberware Nonstick Bakeware 12-Cup Muffin Pan. Spray it with a vegetable oil spray.

Preheat the oven to 350°F.

Using a mixing bowl, mix together all dry ingredients, including the spices. Make a hole in the center of this mixture.

In a second bowl, mix together all other ingredients EXCEPT the nuts. Make sure this is well mixed.

Pour this second mixture into the hole you have made in the dry ingredients. Add the chopped nuts.

Stir this gently. The secret to good muffins is to stir the mixture only until the dry ingredients are moistened.

Place this mixture into the muffin cups, distributing it evenly.

Bake until done -- about twenty minutes or twenty-five minutes.

This carrot corn muffin recipe makes a tasty breakfast or snack at any time of the day.

StumbleUpon Toolbar Stumble It!

Wilton Cake Pans, Other Cake Pans, Novelty Bakeware Items

Return to Home Page when finished with Carrot Corn Muffins Recipe