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Savory Carrot Muffins, tender, slightly sweet, and simply delicious. A perfect companion to a bowl of soup.

Savory Carrot Corn Muffins


  • Author: Celeste @TheWholeServing
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 10 to 12 1x
Scale

Ingredients

  • 1 1/2 cups soft whole wheat flour
  • 1 cup corn meal
  • 1/4 cup natural cane sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon Italian seasoning
  • 1/4 cup carbonated water
  • 1 cup non-dairy milk (I used almond)
  • 2 1/2 cups shredded carrots (about 2 medium carrots)

Instructions

  1. Pre-heat oven to 350 degrees and prepare muffin pan with paper liner or cooking oil and set aside.
  2. In a medium bowl mix together all of the dry ingredients until well combined.
  3. Mix together the water and milk and slowly mix into the dry ingredients. Mix until all dry ingredients are wet.
  4. Fold in the carrots, pour batter into muffin pan filling almost to the top.
  5. Bake in center of oven for 25 to 3 minutes or until a toothpick inserted in the center comes out clean.
  6. Serve warm or allow to cool before serving.
  7. Have fun and enjoy!!!

Nutrition

  • Serving Size: 1 Muffin
  • Calories: 138
  • Sugar: 6.5
  • Sodium: 161
  • Fat: 1.3
  • Saturated Fat: 0.5
  • Carbohydrates: 28.6
  • Fiber: 2.8
  • Protein: 3.8
  • Cholesterol: 2