We are having some friends over for dinner later on, and I wanted to get my baking done before it gets too hot. We are having jambalaya for dinner but I wanted something a little different than corn bread to go with it. All it took was a little trip to my library and in just one book, and one try, I found exactly what I wanted to make – carrot-cheddar corn muffins. I’ll make some honey butter to go with them too. YUM!
Carrot-Cheddar Corn Muffins
1/4 cup melted butter
3/4 cup milk
2 eggs, separated
2 TBSP dark molasses
1 cup flour
1/2 cup + 2 TBSP cornmeal
1 1/2 tsp baking powder
2 tsp salt
1 tsp ground corinader
2 TBSP sugar
1 cup grated carrots
1 cup grated cheddar cheese, or other soft, good melting cheese
Preheat the oven to 375* F or about 190* C.
Spray a muffin pan or a corn-stick pan with cooking spray
Mix all the dry ingredients together and set aside.
Mix the melted butter, milk, molasses. and egg yolks together.
Beat the egg whites until they form stiff peaks.
Add the carrots and cheese to the dry ingredients and mix together well. Then add the milk and molasses mixture, and mix well again.
Once everything is combined, gently fold in the egg whites until everything is fully incorporated. Then fill your muffin pan with the mixture and bake for about 15-20 minutes, or until the muffins are set and are lightly golden brown.
Let the muffins cool before removing them from the pan. You can eat these as is or slather them up with some honey butter. They are good for breakfast, lunch or dinner, or anything in between. Enjoy!
Stay safe and stay well Everyone! ‘Til next time.