Carrot Top Corn Muffins
Don't toss your tops! Add them to these light cornbread muffins.
- 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
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.