Carrot-Cheddar Corn Muffins

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!

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Carrot-Cheddar Corn Muffins

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1/4 cup melted butter

3/4 cup milk

2 eggs, separated

2 TBSP dark molasses

 

Dry Ingredients

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.

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Add the carrots and cheese to the dry ingredients and mix together well.  Then add the milk and molasses mixture, and mix well again.

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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.

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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!

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Stay safe and stay well Everyone!  ‘Til next time.

 

 

 

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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