Corn- cheddar- carrots muffins

(Adapted from: Corn and Zucchini muffins, from: Betty crocker's new choices cookbook © 1993)

* change if dairy/ gluten sensitive

Serves: 12

1/2 c. Cooked whole kernel corn
1 1/4 c. low fat milk* (almond, coconut, rice milk)
2 Tbsp. Vegetable oil
2 egg whites or 1 egg
1 c. All purpose flour * (Gluten- free flour)
3 tsp. Baking powder
1/2 tsp. Himalayan salt
1/2 c. Shredded carrots
1 c. Shredded cheddar cheese* (Vegan cheese)

Directions:

1. Preheat oven to 400. Spray the inside of muffin pan with non stick cooking spray.

2. Beat milk, oil and egg in a medium sized bowl. Stir in the flour, baking powder, salt. Folding in the Carrots, cheese and corn.

3. Dividing the batter up evenly between the muffin pan, and bake until golden brown or until tooth pick comes out clean.