Go Back
+ servings
Sweet juicy nectarines and tart cherries, what a combination for this salad!

Savory Carrot Corn Muffins

Celeste @TheWholeServing
Servings 10 to 12


  • 1 1/2 cups soft whole wheat flour
  • 1 cup corn meal
  • 1/4 cup natural cane sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon Italian seasoning
  • 1/4 cup carbonated water
  • 1 cup non-dairy milk I used almond
  • 2 1/2 cups shredded carrots about 2 medium carrots


  • Pre-heat oven to 350 degrees and prepare muffin pan with paper liner or cooking oil and set aside.
  • In a medium bowl mix together all of the dry ingredients until well combined.
  • Mix together the water and milk and slowly mix into the dry ingredients. Mix until all dry ingredients are wet.
  • Fold in the carrots, pour batter into muffin pan filling almost to the top.
  • Bake in center of oven for 25 to 3 minutes or until a toothpick inserted in the center comes out clean.
  • Serve warm or allow to cool before serving.
  • Have fun and enjoy!!!
Tried this recipe?Let us know how it was!