1 c. shredded raw carrots
1 c. yellow corn meal
3/4 c. milk
1/2 c. honey
2 eggs, slightly beaten
1 1/2 tsp. salt
1 c. all-purpose flour
2 tbsp. vegetable oil
3 tsp. baking powder

In mixing bowl combine carrots and corn meal. Heat milk to boiling and add to carrot mixture. Cool to room temperature. Add honey, eggs and oil. Mix together flour, baking powder and salt. Blend into carrot mixture. Fill greased muffin tins 3/4 full each. Bake in a preheated oven (400 degrees) for 20 minutes. Makes 12 muffins.