Carrot Top Corn Muffins
Don't toss your tops! Add them to these light cornbread muffins.
Ingredients
- 2 cups finely ground yellow cornmeal
- 2/3 cup flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 2 cups milk
- 1 egg
- 1/4 cup melted butter, cooled slightly
- 1 (loose) cup chopped carrot tops (stems removed if woody)
- pinch salt
Instructions
- Preheat oven to 350. Line or grease and flour 12 wells in a standard muffin tin. Set aside.
- In a large bowl, whisk together the dry ingredients. Pour the milk and butter over the dry ingredients and stir to combine. Beat in the egg. Stir in the carrot tops.
- Ladle the batter evenly into the prepared muffin tin. Bake 20 minutes or until a toothpick inserted in the center of the center muffin comes out clean.