Carrot Corn Muffins

This is a simple recipe using Bob's Red Mill Cornbread Mix - an easy way to sneak in extra veggies on the dinner table!

http://www.bobsredmill.com/gf-cornbread-mix.html

I simply made it vegan by substituting flax for eggs and soy milk for cow's milk and then added 1 can each canned carrots and canned corn (drained)

Makes 16 muffins

Ingredients:

1 package Bob’s Red Mill Cornbread mix
2 TBSP Ground Flax mixed with 6 TBSP hot water in a bowl to equal 2 eggs
1 1/2 c Silk Soy Milk
1/3 c Coconut Oil (or you can use canola)
1 Can Canned Corn, drained
1 Can Canned Carrots, drained (the mixer will break up the carrot slices into small chunks)

Prepare according to package directions in KitchenAid
Pour into muffin tins sprayed with cooking spray and bake at 350 for 20-25 minutes
(test with toothpick after 20 min., if it comes out clean and they are slightly browned on the bottom, they are done)