I love corn bread. Something about corn bread gives me comfort. As I search for easy recipes to make and freeze for my sons bento lunches I decided to make some corn bread. I also am always trying to sneak in something healthy. So I snuck in some carrots and some cheese to these corn bread muffins. You can not taste the carrots! (Yay!) and who does not love cheese? Your family will love these.
6-7 mini carrots
1/2 cup shredded cheese
box of corn bread mix
1/2 cup mils
Preheat your oven to 350 degrees. I started by grating 6-7 mini carrots in my food processor. I also had an end of a block of mild cheddar cheese that I grated as well; I didn’t really measure, but I would say about a half cup. Then I dumped in the corn bread mix. I use jiffy, but you can use any kind you have on hand. Next, I beat 2 eggs and the milk together in a separate bowl and poured them into the food processor and pulsed to mix. Don’t forget to switch the blades. Once mixed I used my ice cream scoop to put the mixture into my silicone muffin pan. I still grease my pan just to make sure. Bake for 30-35 minutes. Let these babies cool then wrap them separately and put into a zip top bag to freeze. This way you can pull one or two out at a time for breakfast or lunch.
I put these in my son’s YUMBOX and he enjoyed them. I also took a couple to work and enjoyed them with coffee for breakfast.