Ingredients
1 cup all-purpose flour1-1/4 teaspoons baking powder1/2 teaspoon salt1/3 cup whole milk1 large egg2 tablespoons canola oil2 tablespoons sugar1 medium carrot, sliced
Preparation
In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined.
Fill greased muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
