Monday, October 22, 2012
Happy Muffin Monday! Did your weekend come to an end as quickly as ours did? Ours was a blur of errand running,laundry,bread baking, and squeezing in lounging time where possible. The boys have this week off for fall vacation and luckily we have a few more days of wamer weather before we dip down into the 30's and 40's..Brrr!
My husband went nuts over these muffins..infact he took the leftovers for lunch the following day and his Dutch co workers were beside themselves when they noticed he was eating muffins for lunch. They are always super curious about everything he brings in because they know he has an "American Wife". To them I am the "American Baker". They've never met me in person but I know exactely who they are based on the cookie,muffin,brownie or bar they request from me. I look forward to meeting them all soon as I know they are super curious about the mystery person that sends in treats every week.
Lets get back to these muffins..They are moist,have a wonderful corn bread taste, are more of a savory muffin and go very well with soup or chili and you'd never know there was shredded carrot in there! The only change I made was to add in some whole wheat flour but feel free to use all-purpose flour for the full amount.
Confetti Corn Muffins
1-1/4 cups All-purpose Flour
3/4 cup Yellow Cornmeal
2 TBS Sugar
3 tsp. Baking Powder
1 tsp. Salt
1 cup Milk..I used Low Fat
1/4 cup Butter,melted
1 Medium Carrot,shredded
1/3 cup Chopped Red or Green Pepper
Pre heat oven to 400 or 200 celcius. Grease a 12 cup muffin pan with nonstick spray;set aside.
In a large bowl,combine flour,cornmeal,sugar,baking powder, and salt.
In another bowl,combine egg,milk and butter; stir into dry ingredients just until moistened. Fold in shredded carrots and green or red peppers.
Fill muffin cups two-thirds full. Bake 14-18 minutes or until toothpick inserted comes out clean. Cool for 5 mnutes in pan before removing to wire rack. Serve Warm
1 muffin has 139 calories
Yield: 12 Muffins
Source: Taste of Home