Corn Carrot Muffins Corn and carrot add a lovely crunch to these muffins. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 04 May 2016 in Recipes Course New Update Main Ingredients Corn Meal, Carrots Cuisine British Course Desserts Prep Time 16-20 minutes Cook time 21-25 minutes Serve 4 Taste Sweet Level of Cooking Moderate Others Non Veg Advertisment Ingredients list for Corn Carrot Muffins 3/4 cup Corn Meal 1 1/2 cups Carrots grated 1 cup Refined flour (maida) 1/2 teaspoon Baking soda 1 teaspoon Baking powder 1 teaspoon Salt 2 tablespoons Sugar 2 Eggs 1/2 cup Oil 3/4 cup Milk Method Advertisment Preheat the oven to 180° C. Mix together cornmeal, refined flour, baking soda, baking powder, salt and sugar in a bowl. Whisk together eggs, oil and milk in another bowl. Add carrots and flour mixture and fold in lightly till well blended. Pour the batter into eight silicon muffin moulds and place them on a baking tray. Place the baking tray in the preheated oven and bake for ten to fifteen minutes. Remove from oven and cool. Remove from moulds serve immediately. Nutrition Info Calories 2122 Carbohydrates 207.2 Protein 43.4 Fat 124.2 Other Fiber Fiber- 20.6gm #Baking powder #Baking soda #Carrots #Eggs #Milk #Oil #Refined flour (maida) #Salt #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article