| BLENDER CARROT DINNER MUFFINS |
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Makes 8 to 10.1-3/4 cups sifted flour 2-1/2 teaspoons baking powder 1 teaspoon salt 2/3 cup milk 1/3 cup CRISCO® all-vegetable shortening or 1/3 CRISCO Stick, melted 1 egg 1/4 cup sugar 2 medium carrots, peeled and sliced Preheat oven to 425ºF. In bowl, combine the flour, baking powder, and salt; set aside. In a blender container, combine the milk, melted Crisco, egg, sugar, and carrots; blend till the carrots are very finely chopped. Pour the carrot mixture over dry ingredients. Mix just till moistened. Fill greased muffin pans 2/3 full. Bake at 425ºF about 25 minutes. |
