CORN, CARROT AND HONEY MUFFINS
1 cup unbleached all-purpose flour
¾ cup of corn flour
2 tbsp. baking powder
½ cup unsalted butter
2 tbsp. tablespoon of royal jelly in honey
1 C. teaspoon vanilla extract
1 carrot, very finely grated
¾ cup coarsely chopped pecans
Place the rack in the center of the oven and preheat to 350 ° F.
In a bowl, combine the two flours, salt and baking powder. Reserve.
In a large measuring cup melt the butter, add the royal jelly to the honey, vanilla extract and eggs. Mix well.
Incorporate the previous preparation, the carrot and the pecans into the flour mixture.
Divide the mixture among the 12 muffin cups, previously buttered and floured.
Cook for about 15 minutes and let cool before serving.