Cheesy Carrot Muffins Recipe

It's Tuesday and Mom has been cooking up a storm for me!

We have quite a few recipes we will be sharing over the next few weeks so be sure to tune in to see What's Cooking!

First up is a delicious treat to snack on...

It's time for some yummy Cheesy Carrot Muffins!

One of my readers was kind enough to send over this great recipe for me to try!
I'm sure glad she did because they are delicious.
Thanks Laurie!

See below for full list of ingredients and instructions but here are some step by step instructions with pictures to follow along to...

First mix the flours and baking powder in a bowl

Then, add a cup of shredded cheese

Mom bought cheddar cheese already shredded and ready to go!

Next, add a cup of shredded carrots

Mom also bought these already shredded and ready to go!

In a separate bowl, beat the eggs, then whisk together the eggs, milk and oil

Once whisked together, you can pour the mixture into the bowl with the flour mixture

Gently stir to mix the two together

Your mixture may look a little like this once it's ready to go!

 And then it's time to put them in the muffin pans!

Be sure you grease the pan before you start filling them with the muffin mixture

Our mixture made exactly 12 muffins in a regular muffin pan

And after they cooked for about 15 minutes, it was time to enjoy!

INGREDIENTS

1 cup All Purpose Flour

1 cup Whole Wheat Flour

1 tablespoon Baking Powder

1 cup grated Cheddar Cheese

1 cup grated Carrots

2 large Eggs

1 cup Milk

1/4 cup Vegetable Oil

INSTRUCTIONS

1. Preheat the oven to 350 degrees F
2. Grease a muffin tin (mini or regular) with cooking spray 
3. Combine the flours and baking powder and mix well
4. Add cheese and carrots--using your hands to mix them into the flour mixture until they are well distributed
5. In a separate bowl, beat the eggs and then whisk in the milk and vegetable oil
6. Pour the liquid mixture over the flour mixture and stir gently until just combined
7. Fill the muffin cups three-quarters full with the mixture
8. Bake for 20-25 minutes for regular size muffins and 12-15 minutes for mini size muffins (or until the muffins feel springy) 
9. Be sure to let the muffins cool before you do any taste-testing 

Recipe makes about 12 regular size muffins or 36 mini size muffins 

Once they are ready to eat, you can sample one like I did...

...and then store the rest in an airtight container to snack on later!

Enjoy!