Corny Carrot Muffins

They don't sound very good, but they are! I make these for breakfast and everyone loves them. The recipe is from "From the Kitchen of Two Sisters" by Danielle & Lindsay Voeller. I can't tell y'all how much we LOVE this recipe! (Did I mention that these are healthy?) So here you go. Today I didn't use the raisins, but they still taste good with them.

Wet Ingredients:

1 - 1 1/2 cups rice milk or milk

2 cups grated carrots

1/2 cup flax seed mixture or 2 eggs

1/2 cup unsalted butter - melted

1/2 cup honey

Dry Ingredients:

2 cups whole wheat pastry or spelt flour

2 cups cornmeal

2 1/2 Tbsp. baking powder

1 tsp. salt

1/2 cup raisins (optional)

MAKES 2 DOZEN MUFFINS

Ingredients: cornmeal, salt, flour, butter, eggs, baking powder, rice milk, carrots, honey.

Here is a tip about the carrots. I usually use one bag of baby carrots and put them in the blender for a few seconds.

Till they look like this.

Mix your wet ingredients together with a whisk. (Or use the food processor)

In a separate bowl, mix dry ingredients and raisins (if using).

Dump both mixtures together and mix well.

Pour batter into greased muffin pans. Bake at 400 degrees for 20 minutes.

Today I filled up two regular muffin pans. (24 regular sized)

Two mini muffin pans. (24 mini sized)

And 4 more muffins.

YUM!!! These are best if served warm.

I really hope you enjoy them! This recipe can also be made with all whole wheat flour instead of half flour and half cornmeal.

God bless!

Rachel : )