Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

CARROT MUFFINS




Source of Recipe


Internet


List of Ingredients




1 cup all purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
¾ teaspoon salt
1 cup coarsely grated, loosely packed pared carrots
1 large egg
1 cup milk
¼ cup honey
¼ cup butter, melted

Stir together the 2 flours, baking powder and salt. Add the carrots. Then, beat the egg, milk and honey together. Blend into the carrot/flour mixture. Finally, add the butter. Stir only until moistened. Spoon the batter into greased or paper lined muffin tins, about ¾ full. Bake at 450° for 25-30 minutes or until it tests done. Serve with hot butter and honey.



Recipe