I like to grate the carrot on a box grater and cut the top of each broccoli floret off and finely dice with a knife. Avoid the stems since they won’t blend into the batter as well.
- 1 cup grated carrot
- 1 cup grated broccoli (top parts of the florets only, no stems)
- 1 cup shredded cheddar cheese
- 1 1/2 cups milk
- 1/4 cup melted butter or neutral oil like canola
- 2 eggs, lightly beaten
- 1 cup cornmeal
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat the oven to 375 degrees F and grease a standard muffin tin with nonstick spray.
- Place all ingredients into a medium bowl and stir together gently to combine. Divide the batter among the prepared muffin tin, filling each about 3/4 full.
- Bake for 18-20 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, let cool in the pan for a minute or two, then transfer to a wire rack to cool at least slightly.
- Serve warm or store.
Use just the top parts of each broccoli floret so you avoid using any of the harder stems. This will help ensure a fluffy overall texture to the muffins. You can chop the tops of the broccoli florets or cut that part off with a pair of kitchen shears.
Use a box grater to grate the carrot. You’ll need about 1-2 medium or large carrots depending on the size.
Use gluten-free cup for cup flour blend in place of the whole wheat flour to make these gluten-free.
To store, place cooled muffins into an airtight container and store in the fridge for up to 5 days. Reheat for 15-30 seconds and serve warm. Or freeze for up 3 months in the freezer in a zip top storage bag with a much air removed as possible. Thaw in the fridge or at room temperature and warm to serve.