Corn Carrot Muffins - cooking recipe

Ingredients

1 cup shredded carrot
1 cup yellow cornmeal
1 cup milk
2 eggs, beaten
2 tablespoons oil
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt

Preparation

Preheat oven to 400\u00b0; grease a 12-cup muffin tin.
In a mixing bowl, combine carrots and cornmeal.
In a saucepan over med-high heat, bring milk to a boil; add to carrot mixture.
Cool to room temperature; add in eggs and oil, mix to combine.
In another bowl, combine flour, baking powder, and salt; add to carrot mixture; stir just until blended.
Spoon batter into prepared muffin tin, dividing evenly.
Bake for 20 minutes.