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Carrot-Maple Muffins

Dry Ingredients:
1 cup cornmeal
1 cup white flour
2 cups whole wheat flour
2 tbsp baking powder
1 tsp salt
2 tsp cinnamon
pinch nutmeg

Wet Ingredients:
2 eggs
1/2 cup oil
1 1/2 cup milk (can substitute plain yogurt for part of the milk)
1 cup maple syrup
1 tsp vanilla
2 cups grated carrots

In a large bowl, mix together the wet ingredients; add grated carrots to this mixture

Mix the dry ingredients in a smaller bowl.
Add dry ingredients to liquid.  Don’t stir too much.

Pour into greased muffin tins and bake at 400 degrees for about 20 minutes.  If using mini-muffin tins, bake for 15 minutes. 

Recipe makes 2 dozen regular sized muffins; 48 mini-muffins