Ingredients
- 1 ½ cups soft whole wheat flour
- 1 cup corn meal
- ¼ cup natural cane sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon Italian seasoning
- ¼ cup carbonated water
- 1 cup non-dairy milk I used almond
- 2 ½ cups shredded carrots about 2 medium carrots
Instructions
- Pre-heat oven to 350 degrees and prepare muffin pan with paper liner or cooking oil and set aside.
- In a medium bowl mix together all of the dry ingredients until well combined.
- Mix together the water and milk and slowly mix into the dry ingredients. Mix until all dry ingredients are wet.
- Fold in the carrots, pour batter into muffin pan filling almost to the top.
- Bake in center of oven for 25 to 3 minutes or until a toothpick inserted in the center comes out clean.
- Serve warm or allow to cool before serving.
- Have fun and enjoy!!!
Nutrition
Serving: 1Muffin | Calories: 138kcal | Carbohydrates: 28.6g | Protein: 3.8g | Fat: 1.3g | Saturated Fat: 0.5g | Cholesterol: 2mg | Sodium: 161mg | Fiber: 2.8g | Sugar: 6.5g
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