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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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When I need a great accompaniment for soup, stew or a casserole, I reach for this recipe. The carrot gives the muffins a nice texture. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1-1/4 teaspoons baking powder |
1/2 teaspoon salt |
1/3 cup milk |
1 egg |
2 tablespoons canola oil |
2 tablespoons sugar |
1 medium carrot, sliced |
Directions:
1. In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined.
2. Fill greased muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.
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