Garden Herb Muffins
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Cream cheese||3 Ounce (1 Package)|
|Milk||3⁄4 Cup (12 tbs)|
|Carrots||1⁄2 Cup (8 tbs), finely shredded/ grated|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
Preheat oven to 400°F.
Grease or paper-line 12 (2 1/2 inch) muffin cups.
Combine flour, sugar, baking powder and salt in large bowl.
Cut in cream cheese with pastry blender until mixture resembles fine crumbs.
Combine milk, carrots, green onions, oil and egg in small bowl until blended.
Stir into flour mixture just until moistened.
Spoon evenly into prepared muffin cups.
Bake 25 to 30 minutes or until golden brown and wooden toothpick inserted in centers comes out clean.
Immediately remove from pan.
Cool on wire rack for 10 minutes.